This is a fantastic and very easy, vegetarian main or side; I’ve even made it as an addition for Christmas dinner in the past and it always disappears rather quickly! You can use any squash – all are full of sweetness and Vitamin C, or swap in any root vegetables. You can make the topping without nuts, but they add a lovely crunch and extra flavour. Use rice flour instead of plain flour (and gluten free oats) for a gluten free version.
1 medium squash (circa 750-800g complete weight)
1 large parsnip
75g plain flour (or rice flour for gluten free)
30g chopped hazelnuts
60g grated cheddar cheese
1 tblsp flour (plain or rice)
Preheat the oven to 180C.
Remove the skin and seeds from the squash and cut into cubes. Peel and cube the parsnips. Place in an ovenproof dish and drizzle over some olive oil. Bake for 30 minutes.
While the vegetables are cooking, make the crumble topping, followed by the white sauce. Mix together the flour, oats and chopped hazelnuts, then cut 35g cold butter into small cubes and rub into the mixture to get a crumb like texture. Grate in the cheese.
Melt 20g butter in a small pan over a lot heat. Stir in a tblsp of flour to form a paste, then slowly add the milk, continuously stirring to avoid lumps. Season with black pepper and a little sea salt. Turn the heat up and continue stirring for a few minutes until the sauce thickens.
Pour the sauce over the vegetables when they have cooked for 30 minutes, sprinkle the crumble over the top and bake for a further 30 minutes until the vegetables are soft and the topping turns golden brown.