A mouthwatering side dish with a crunchy surprise topping
| Created by | Spinneys |
| Prep time | 20 minutes |
| Cook time | 30 minutes |
| Serves | 4 |
| Cuisine | British |
| Diet | Vegetarian |
| Preparation | Moderate |
Nutrition (per serving)
| Calories | 552 |
| Fat | 47.8g |
| Saturates | 18.2g |
| Protein | 4.1g |
| Carbs | 24.3g |
| Sugars | 8.9g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDF1
Preheat the oven to 200°C, gas mark 6. Place the butternut halves on a baking tray and drizzle with olive oil and season well with the salt and pepper. Roast for 30-40 minutes or until golden and tender.
2
To make the crumble, in a medium-sized bowl, combine all the crumble ingredients together and place on a baking paper-lined baking tray.
3
Lower the oven temperature to 180°C, gas mark 4, and place in the oven.
4
Bake for 10-15 minutes or until golden.
5
Serve the butternut topped with the crumble mixture.
6
TOP TIP: Use the crumble to top roasted cauliflower or cabbage steaks!
