This hearty butternut squash and goats cheese crumble will be sure to warm you up this winter. 

Serves: 4

Cooking Time: 45 minutes

What You’ll Need:

• 1kg butternut squash, peeled, deseeded and sliced into chunky wedges, approximately 1 inch thick
• 8 cloves of garlic, peeled
• 1 tbsp. sage, roughly chopped
• 2 tbsp. Lurpak® Cook’s Range Cooking Liquid
• 150ml whipping cream
• 25g cooked chestnuts, chopped
• 125g sourdough breadcrumbs
• 1 tbsp. sage, chopped
• 20g Parmesan cheese, grated
• 1 tbsp. pine nuts
• 75g goats cheese, diced

What To Do:

• Pre heat the oven to 220°C/200°C Fan/Gas Mark 7. Place the butternut squash wedges, garlic and sage in large ovenproof dish, drizzle with 1 tablespoon of Lurpak® Cook’s Range Cooking Liquid and roast in a pre-heated oven for 30 minutes.
• To make the crumble, blitz the sourdough in a food processer to make chunky breadcrumbs. Mix the breadcrumbs, chopped sage, 
Parmesan cheese and pine nuts in a bowl. Drizzle with 1 tablespoon of Lurpak® Cook’s Range Cooking Liquid, season and mix well.
• Once the butternut squash has roasted, remove from the oven, pour over the whipping cream and sprinkle over the chopped chestnuts.
• Evenly spoon the crumble topping over the butternut squash and dot with the diced goats cheese.
• Return to the oven and bake for 10-15 minutes, or until the crumble is golden brown and the goats cheese melted.
• Serve as a main meal or as a side dish.

 Visit lurpak.co.uk for more information