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Leek, squash and parsley crumble recipe

21 ratings

This tasty veg bake is so versatile you'll be serving it time and again – as a vegetarian main course, a hearty side to go with Sunday lunch or as part of a Boxing Day buffet spread to feed a crowd. The creamy squash and leek filling is topped with a golden cheesy crumble, making a delicious change from your average roasted veg. See method

Serves 6
20 mins to prepare and 55 mins to cook
422 calories / serving

Ingredients

35g butter
3 leeks, trimmed and sliced into 2-3cm rounds
½ small squash, peeled, deseeded and cut into 3-4cm cubes
1 tbsp plain flour
200ml vegetable stock, made with ½ stock cube
200ml milk
1 tbsp wholegrain mustard

For the crumble topping

110g cold butter, cubed
250g plain flour
2 tbsp fresh flat-leaf parsley, roughly chopped
1 tsp English mustard powder
40g mature Cheddar, grated

Each serving contains

Energy
1765kj
422kcal 21%
Fat
24g 34%
Saturates
14g 68%
Sugars
8g 9%
Salt
0.6g 9%

of the reference intake
Carbohydrate 45.4g Protein 9.2g Fibre 3.1g

Method

Preheat the oven to gas 4, 180°C, fan 160°C. Put the butter, leeks and squash in a large pan over a low-medium heat. Cover and gently sweat the veg for 18-20 mins until softened and cooked through but not coloured. Stir occasionally to prevent them catching.
Stir in the flour and mix until it has been absorbed. Add the stock, milk and mustard, then simmer gently for 5 mins. Transfer to a 2ltr ovenproof dish. Set aside to cool for 10 mins.
Meanwhile, make the crumble topping. In a bowl, rub the butter into the flour until the mixture resembles fine breadcrumbs. Add the parsley, mustard powder and cheese. Mix thoroughly, creating small clusters of crumble mix. Use your hands to clump the mixture together a little. Sprinkle the crumble on top of the vegetable mixture, then press down gently with your hands. Bake for 30 mins until the topping is golden and the filling is bubbling.

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