Subj : Butternut Squash And Spinach With Herbed Feta Crumble To : All From : Ben Collver Date : Tue Jul 16 2024 08:23:43 MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Butternut Squash And Spinach With Herbed Feta Crumble Categories: Casseroles Yield: 6 Servings 4 tb Olive oil 4 Spring onions; finely sliced 4 cl Garlic; finely sliced 2 ts Ground cumin 1 ts Ground cinnamon 1/2 ts Ground nutmeg 1/2 ts Chilli flakes 1 sm Butternut squash; in 2 to 3 -cm chunks 800 g Chopped tomatoes (2 cans) 500 ml Vegetable stock; up to 600 -ml 400 g Can chickpeas 350 g Fresh spinach MMMMM--------------------------TOPPING------------------------------- 200 g Plain flour 100 g Butter 200 g Feta; diced 1 bn Parsley; finely chopped Crumble doesn't have to be sweet. Here s a cheesy, herb-flecked version that you can adapt for more or less any stew or casserole. You could swap the feta for cheddar or gruyere, add a few pinches of spices or add a handful or breadcrumbs for a slightly lighter result. Heat the oil in a large casserole over a low heat, add the spring onions and fry for 3 to 4 minutes, until they begin to soften. Add the garlic, cumin, cinnamon, nutmeg, and chilli and cook for 2 minutes, stirring all the while. Once the spices are fragrant and the garlic sizzling, throw in the squash, chopped tomatoes and stock, then put a lid on the pan and leave it all to simmer on a low heat for 15 minutes. When the squash has started to soften, take the lid off and leave it to bubble for another 5 minutes to reduce the sauce a little. Add the chickpeas and spinach, stir everything together to wilt the leaves and remove the pan from the heat. Let it cool a little while you preheat the oven to 200°C/400°F/gas mark 6 and prepare the crumble. For the crumble topping, measure the flour into a large bowl, then add the butter and half the feta in small cubes. Rub the fat and cheese into the flour between your fingertips until there are no visible chunks left, then stir in the rest of the feta and the parsley. Sprinkle the crumble mixture over the filling (if you don't have an ovenproof casserole, first decant the butternut squash stew from its pan into a 2 to 3 litre oven dish). Bake for 25 to 30 minutes, until the sauce is bubbling up through the crumble and the chunks of feta are blushing golden brown. Serve straight away with plenty of green vegetables. Recipe FROM: MMMMM .