Go Back
+ servings
farmersgirl kitchen | farmhouse recipes and country life

Find more recipes at farmersgirlkitchen.co.uk

Roast Vegetable Crumble Bake

Janice Pattie
Roast Vegetable Crumble Bake is just the kind of comfort food you want to come home to on a cold day. The roasted vegetables are covered in a tasty sauce and topped with a crunchy crumble topping, prpeare ahead then just pop the casserole in the oven.
No ratings yet
Prep Time 15 mins
Cook Time 1 hr 10 mins
Total Time 1 hr 25 mins
Course Main Course
Cuisine British, vegetarian
Servings 4
Calories 687 kcal


For the filling

  • 1 medium butternut squash
  • 6 carrots
  • 1 onion
  • large piece of root ginger
  • 400 grams mushrooms
  • 2 tablespoon sunflower oil
  • 25 grams butter

For the Crumble

  • 50 grams butter diced
  • 100 grams plain flour
  • 50 grams ground almonds
  • 50 grams Parmesan grated
  • 25 grams flaked almonds

For the sauce

  • 500 millilitres milk I use semi-skimmed
  • 1 1/2 tablespoon cornflour
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon salt or to taste
  • 1/2 teaspoon pepper or to taste


For the filling

  • Peel the squash, carrots, onion and ginger, cut into chunks.
  • Put the oil in a roasting tin and add the vegetables, turning in the oil.
  • Place in a hot oven 180C for 30 minutes add the mushrooms then roast for another 10 minutes.

For the sauce

  • Put the cornflour into a heat-proof basin.
  • Add about 1 tablespoon of the cold milk.
  • Blend the cornstarch into the milk using a wooden spoon until the mixture is smooth.
  • Heat the remaining milk in a saucepan until just below the boil, or heat in the microwave.
  • Pour the hot milk gradually over the cornstarch mixture, stirring all the time.
  • Put the mixture bake into the pan and put onto the heat, or into a large jug or bowl in the microwave.
  • Bring it to the boil gently whilst stirring constantly for about 3 minutes.
  • Stir in seasoning and mustard.

For the crumble

  • Put the butter, flour and ground almonds in a bowl. Rub the butter into the dry ingredients until it resembles breadcrumbs
  • Stir in the Parmesan and flaked almonds
  • Melt the butter in a pan and saute the mushrooms until they are soft and lightly browned. Add to the roasted vegetable mix.

To assemble

  • Put the roasted vegetables in an ovenproof dish
  • Pour over the sauce
  • Top with the crumble
  • Bake for 30-35 minutes at 170C until golden.


You could substitute any other root vegetables e.g. parsnips, swede, sweet potato, celeriac. You could also leave out the ginger if you prefer.


Calories: 687kcalCarbohydrates: 69gProtein: 21gFat: 40gSaturated Fat: 16gCholesterol: 61mgSodium: 770mgPotassium: 1558mgFiber: 11gSugar: 19gVitamin A: 35986IUVitamin C: 49mgCalcium: 468mgIron: 4mg