Butternut And Sweet Potato Crumble Recipe

Name: Butternut And Sweet Potato Crumble
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 medium butternut squash, peeled, deseeded and cut into chunks; 2 sweet potatoes, peeled and cut into chunks; 30 g butter; 30 g plain flour; 1/2 teaspoon dry English-style mustard; 1 pinch cayenne pepper; 425 ml milk; 1 tablespoon parsley, finely chopped; 140 g gruyere cheese, grated; sea salt; fresh ground black pepper; 55 g coarse breadcrumbs; 2 tablespoons parmesan cheese, freshly grated

Servings: persons

1 medium butternut squash, peeled, deseeded and cut into chunks
2 sweet potatoes, peeled and cut into chunks
30 g butter
30 g plain flour
1/2 teaspoon dry English-style mustard
1 pinch cayenne pepper
425 ml milk
1 tablespoon parsley, finely chopped
140 g gruyere cheese, grated
sea salt
fresh ground black pepper
55 g coarse breadcrumbs
2 tablespoons parmesan cheese, freshly grated

1
Preheat oven to 190C/375F/gas mark 5.
2
Bring a large sauce of salted water to the boil, add the butternut and sweet potatoes and cook for ten minutes or until tender. Drain well.
3
Meanwhile, melt the butter in a saucepan, then add the flour, mustard and cayenne pepper. Stir to combine and cook for one minute. Take the pan off the heat and add the cold milk gradually, stirring all the time.
4
Return the saucepan to the heat and bring to the boil, stirring, until the sauce is thick. Allow to simmer for two minutes. Remove from the heat, then add parsley and all but 2 tablespoon of the gruyere cheese. Season to taste.
5
Add the squash and sweet potatoes to the white sauce and stir to coat thoroughly. Tip the mixture into a baking dish.
6
Make the topping by mixing together the breadcrumbs, Parmesan and remaining Gruyere cheese. Sprinkle over the sweet potato and squash filling.
7
Bake in the oven for 20 - 30 minutes until bubbling and golden on top.

565

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 medium butternut squash, peeled, deseeded and cut into chunks, 2 sweet potatoes, peeled and cut into chunks, 30 g butter, 30 g plain flour, and more.

Yes, Butternut And Sweet Potato Crumble falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Butternut And Sweet Potato Crumble

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