Beetroot-and-butternut-bake-with-walnut-crumble

Beetroot and butternut bake with walnut crumble

This golden crumble adds a crisp, nutty finish to sweet, soft veg

By , 20 September 2018

(43 votes)

Beetroot and butternut bake with walnut crumble

  • 1 Hour 5 Mins

  • Serves: 6

Nutritional Info
Each 344g serving contains

  • Energy

    1367KJ

    327KCAL

    16%

  • Fat

    16.9g

    med

    24%

  • Saturates

    5.2g

    med

    26%

  • Sugars

    16.2g

    low

    18%

  • Salt

    0.17g

    low

    3%
3
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 397kJ/95kcal.
Ingredients
  • 1.2kg butternut squash, peeled, deseeded and cut into 1cm chunks
  • 500g bunch beetroot, peeled and cut into wedges
  • 1 large onion, roughly chopped
  • 2 sticks celery, finely chopped
  • 2 cloves garlic, crushed
  • 2 bay leaves
  • 2tbsp rapeseed oil
  • 1 reduced-salt vegetable stock cube, made up to 300ml
  • 50g unsalted butter, cubed
  • 75g plain flour
  • 150g walnuts, roughly chopped
  • 50g pomegranate seeds
  • Thyme leaves, to serve (optional)
Method

  • Put the squash, beetroot, onion, celery, garlic, bay leaves and oil in a stockpot over a medium heat. Season with black pepper. Stir, cover and cook for 15 mins, stirring occasionally.

  • Add the stock, bring to the boil, then cover and simmer for 20 mins until the veg is just tender.

  • Meanwhile, preheat the oven to 220C/200C Fan/ Gas 7. Mix the butter, flour and walnuts roughly together for the crumble topping, and set aside.

  • Tip the cooked veg into a roasting tin and scatter over the topping. Bake for 15-20 mins until the crumble is golden brown and crisp. Serve hot, topped with the pomegranate seeds and thyme, if using.