Ingredients

Directions

1. Preheat the oven to 180C/160C Fan/Gas Mark 4.

2. Peel and half the butternut squash and slice thinly but not all the way through. Discard the seeds and dice any remaining squash.

3. In a saucepan, warm the double cream with the nutmeg, garlic, butter and a pinch of salt and pepper.

4. Add the oil to the butternut squash to a deep sided baking tray and coat evenly with the olive oil. Stand the slices up working in concentric circles around the dish scatter in the remaining diced squash. Roast for 15 minutes.

5. In a mixing bowl, rub the butter into the flour followed by the remaining crumble ingredients and mix well.

6. Remove the dish from the oven pour over the cream and top with the crumble mix and a scattering of sage leaves.

7. Return to the oven for a further 20-25 minutes until golden.

explore our

Similar Recipes

Baking

Kerrygold Shortbread Easter Egg Biscuits

1. Preheat the oven to 180C/160C Fan/Gas Mark 4 2. Rub butter and sug...

Serves 18
Sides & Nibbles

Raspberry and Peach ‘Mummy’ Melba Pastry Tarts

...

Serves 4
Main courses

Grilled Lamb Steaks with Rosemary and Garlic Butter and Charred Asparagus

Heat a frying pan and add the rapeseed oil, also heat a griddle pan r...

Serves 2
Main courses

Roast Spring Chicken with Buttered Leeks and a Herb Dressing

...

Serves 4-6

Bacon and Walnut Loaf

Preheat the oven to 190c. In a large bowl, whisk the first...

Starters

Sage and Onion Shortbread

...

Serves 12

Kerrygold Christmas Stuffing

...

Serves 6-8
see more