cooking Butternut Squash, caramelised onion, confit garlic & Feta Cheese Crumble
June 10, 2012
I know, I know crumble is a dessert, what am I thinking? But hey, I like to break the rules man.
I knocked this up this afternoon, and when dug in with spoon in hand I have to say a certain smugness came over me; it’s really tasty. Alright it’s not going to set Raymond Blanc’s world alight but it doesn’t require any fancy techniques and you can knock it up in half hour. Recipes like this are good.
I used butternut squash (in season) purely because I had two lingering, but I’m pretty sure you could do many variations.
For mine I used;
- 2 Butternut Squash, peeled, and cut into large chunks
- 4 large onions, sliced
- 12 cloves of garlic, smashed
- 2 packets of feta cheese (this is probably too much, you could easily use one)
- 150g plain flour
- 200g butter
- 150g rolled oats
Firstly, put your onions, squash and garlic into a large roasting tin, drizzle with olive oil, salt, pepper and about a tablespoon of brown sugar.
Mix up, cover with foil and put into a hot oven, 210, for about 20 mins, until the squash is tender but still holds its shape.
Then remove from the oven, and with tongs, remove the squash and put it in a medium sized gratin tin.
Put the roasting tin with the onions and garlic in on to the stove top on a medium heat to caramelise.
Once the onions have softened, add them to the squash and break the feta over the top.
For the topping, just like a normal crumble, rub the butter, flour and oats together, lightly season and sprinkle over the top.
You could add some orange zest and parsley if you have some kicking about.
Bake at 180 until golden.
Serve with a bitter leaf salad or green vegetables.