Squash & chard savoury crumble

Serves

4 People

Cooking Time

90 minutes

Season

Autumn

Winter

Dietary

Vegetarian

Super easy one tray recipe using Crown Prince Squash and Chard from the farm.

Ingredients

300g Chard
500g Squash
400g Organic Half Fat Creme Fraiche
1 Clove Garlic
Nutmeg
1 tbsp Dijon Mustard
Salt and pepper

For the savoury crumble:

100g COld Salted butter
100g Rye Flour
100g Plain Flour
50g Mature Cheddar
1 Pinch Cayenne Pepper
Dash of Milk

Method

Step 1.

Pre heat your oven to 180c. Firstly wash and then roughly chop your Chard. Place this in a sauce pan and gently wilt with the lid on for around 5 mins. Allow to cool. Add the creme fraiche, using a fine grater, grate in the garlic and small pinch of grated nutmeg.

Step 2.

Add the dijon mustard and season with salt and pepper to taste. Mix well and set aside. Next peel and de-seed your piece of squash. Finely slice the squash and place in a large baking dish. Drizzle with olive oil and season with a little salt. Add the chard mixture and mix together so that the squash is covered well.

Step 3.

Next make the savoury crumble. In a large bowl add cubes of the butter add the flours and cayenne pepper. Crumble together in your hands until the mixture resembles fine bread crumbs. Grate in the cheddar and add a small dash of milk. Mix the dough again with your hands until it is a nice crumble texture. Add this to the top of the squash until it is all covered.

Step 4.

Place in the oven and bake for around 50-60mins until the squash is soft and cooked through. Serve with some Barcombe salad leaves!