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 |
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
Equipment
Cooking Instructions
Download PDFPreheat 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.
To make the crumble, in a medium-sized bowl, combine all the crumble ingredients together and place on a baking paper-lined baking tray.
Lower the oven temperature to 180°C, gas mark 4, and place in the oven.
Bake for 10-15 minutes or until golden.
Serve the butternut topped with the crumble mixture.
TOP TIP: Use the crumble to top roasted cauliflower or cabbage steaks!