This savoury crumble is a twist on the classic sweet version and is a really delicious midweek meal.
First you make your filling by sauteeing leeks and bacon until soft and golden. Then you make your white sauce (which is a bechamel sauce with butter, flour and milk), then add in your sauteed leeks, bacon and cooked butternut squash. Then you top with a parmesan and mixed crumble topping.
Bake until bubbling and golden and serve with a glass of chilled white wine. Such a fantastic dinner option!
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Yields:
4 serving(s)
Prep Time:
45 mins
Cook Time:
1 hr 20 mins
Total Time:
2 hrs 5 mins
Cal/Serv:
801
Ingredients
400g
butternut squash, peeled, deseeded and cut into 2cm pieces
2tsp.
vegetable oil
2
leeks, trimmed and sliced
5
rashers unsmoked back bacon, roughly chopped
For the white sauce
50g
butter
50g
plain flour
700ml
milk
75g
mature Cheddar cheese
For the crumble
175g
plain flour
25g
Parmesan, finely grated
1tsp.
dried mixed herbs
100g
butter, chilled and chopped
Directions
Step 1Preheat oven to 190°C (170°C fan) mark 5. Mix squash, 1tsp oil and some seasoning on a baking tray and roast for 30min, until tender.
Step 2Meanwhile, heat remaining 1tsp oil in a large frying pan over medium heat and cook leeks for 5min. Add bacon, turn up heat to high and fry for 5min, stirring occasionally, until starting to brown. Set aside.
Step 3Make the white sauce. Melt the butter in a large pan. Stir in flour and cook for 1min. Remove pan from heat and gradually stir in the milk until smooth. Return to heat and cook, stirring constantly, until thickened. Remove from heat and stir in the Cheddar.
Step 4Mix the cooked butternut squash and leek mixture into the white sauce. Check seasoning and spoon into a 2 litre ovenproof dish.
Step 5For the crumble, mix the flour, Parmesan, dried herbs and some seasoning in a bowl. Rub in butter using your fingertips until mixture resembles fine breadcrumbs.
Step 6Sprinkle crumble mixture over the filling and cook in oven for 50min, until golden and bubbling. Serve with a green salad or seasonal veg, if you like.
If you’re catering for vegetarians simply leave out the bacon and use a vegetarian hard cheese instead.
Pumpkin can of course substitute the butternut squash for a more seasonal addition.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
