Squash Crumble

Serves: 6

Ingredients

• 700g prepared squash
• 1 small bulb fennel (optional)
• 1 clove garlic
• 25g macadamia nuts, chopped
• 400g tin of tomatoes
• 150ml whipping cream
• salt & pepper
• 150g wholewheat flour
• 50g butter or margarine
• 25g fresh sage
• 25g parmesan  

Instructions

1. Pre-heat the oven to 200C (400F, gas 6). Prepare the squash by paring off the skin, cutting in half and scooping out and discarding the seeds. Cut into 2cm cubes. Cut the fennel into slices. Finely chop the garlic.
2. Arrange the squash in a large ovenproof dish. Scatter the fennel over the squash and add the garlic, sage, tomatoes and seasoning. Pour the cream on top.
3. To make the crumble, put the flour in a bowl and rub in the butter or margarine until the mixture resembles breadcrumbs. Stir in the nuts and cheese then sprinkle the mixture over the squash.
4. Cover with foil and bake for 20 minutes. Remove the foil and bake for a further 20 minutes.

Product Links

• Pumpkin/Squashs