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.

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