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.
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Prep Time 15 minutesmins
Cook Time 1 hourhr10 minutesmins
Total Time 1 hourhr25 minutesmins
Course Main Course
Cuisine British, vegetarian
Servings 4
Calories 687kcal
Ingredients
For the filling
1medium butternut squash
6carrots
1onion
large piece of root ginger
400gramsmushrooms
2tablespoonsunflower oil
25grams butter
For the Crumble
50gramsbutterdiced
100gramsplain flour
50gramsground almonds
50gramsParmesangrated
25gramsflaked almonds
For the sauce
500millilitresmilkI use semi-skimmed
1 1/2tablespooncornflour
1teaspoonDijon mustard
1/2teaspoonsaltor to taste
1/2teaspoonpepperor to taste
Instructions
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.
Notes
You could substitute any other root vegetables e.g. parsnips, swede, sweet potato, celeriac. You could also leave out the ginger if you prefer.