Pumpkins, squashes and gourds

Butternut Crunch Recipe

Ingredients

You will need:

• 2 medium sized butternut squash
• 5 oz sliced fennel
• 2 tins chopped tomatoes
• Sage, rosemary and basil
• Salt and pepper
• 300 ml crème fraiche
• 2 oz margarine
• 3 oz plain flour
• 2 oz rolled oats
• 3 oz parmesan
• Pine kernels

Method

Preheat the oven to gas mark 6 (200ºC).

Peel the squash removing the seeds and chop into cubes.

Place into an ovenproof dish with the sliced fennel.

Pour the chopped tomatoes over the squash and sprinkle over the herbs.

Spoon over the crème fraiche and then cover with baking foil.

Place in the oven and cook for 40 minutes.

Mix together the flour, oats, cheese and margarine to create a topping for the dish, add the pine kernels on top and bake for a further 20 minutes.

More parmesan and salt and pepper can be added for taste.

Serves 4

Continue the tour

Back up to: about cucurbits

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On to: cucurbit varieties