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Spray cooking oil
- 1 butternut squash, peeled and cut into 2cm cubes
- 1 large onion, finely chopped
- 400g can chickpeas, drained
- 1 litre low-salt vegetable stock
- 2tsp dijon mustard
- 250g fresh baby spinach (or 100g frozen spinach)
- 1tbsp chopped fresh thyme leaves
- 4 fresh sage leaves, finely chopped
- 1tsp cornflour
- ½tsp white pepper
- 500g steamed green beans, to serve
For the crumble topping
- 120g plain flour
- 80g jumbo oats
- 1tsp chopped fresh thyme leaves
- 80g vegan block spread (such as Stork), diced
- 60g macadamia nuts, roughly chopped
- Heat the oven to 200°C/fan 180°C/gas 6. Spray a baking tray with oil and put the squash on top. Spray with more oil to coat, then roast for 20–30 min until golden brown with caramelised edges. Remove from the oven and reduce the temperature to 180°C/fan 160°C/gas 4.
- Meanwhile, make the topping. Put the flour, oats and thyme in a large bowl, season with black pepper and mix well. Add the spread and rub in with your fingertips to create a crumbly texture. Add the chopped macadamia nuts, mix well, then set aside.
- In a large deep non-stick frying pan, fry the onion for 10–15 min over
a low heat until soft and translucent. Add the chickpeas, stock, mustard, spinach and herbs, bring to a simmer and cook for a few min.
- Mix the cornflour in a little water and stir into the pan so the mixture thickens slightly, then add the roasted squash and season with the white pepper. Divide the mixture among 6 ramekins or dishes, filling them about three-quarters full, then top with the crumble mixture. Put the dishes on a baking tray and bake for 30–40 min until the topping is golden brown and the filling underneath is bubbling. Serve with the green beans.
IF FREEZING, reheat in the oven for 25 min (no need to thaw).
This recipe is from My Vegan Travels by Jackie Kearney.