Butternut Squash Crumble with Goat’s cheese sauce

Butternut Crumble

Some really delicious dinner tonight. A butternut squash crumble with a goats cheese sauce (in place of custard, which would just be quite quite wrong). It was much much richer than I expected and had a really nice taste. We decided that it needed something else in it to tone down the richness – perhaps spring onions or leeks or beetroot – but really was lovely. I didn’t finish my portion.


1 cup flour
1/2 cup walnuts, chopped coarsely
1 tablespoon chopped parsley
1/2 cup grated Parmesan
Pepper, to taste
6 tablespoons butter, diced and at room temperature

1.In a bowl, combine the flour, walnuts, parsley, Parmesan, and a generous sprinkle of pepper.

2. Add the butter and work with your fingertips until the mixture forms coarse crumbs.


Finely chop 2 shallots and fry in a little bit of butter until soft and slightly golden.
Cube butternut into cm chunks and layer about 2 layers in a dish. Top with the shallots and mix well.
I then added some olive oil, some chilli flakes, lots of salt and pepper and mixed it all up some more.
Top with the crumble mixture and bake for 35 mins.

Goats Cheese sauce

Make a basic roux – 1 table spoon flour & 1 tablespoon butter whipped together in a saucepan, slowly add milk until slightly thick, add lots of goats cheese(well, about 2 tablespoons) and lots of black pepper.

Really rich, really satisfying and just very good all round.