Beetroot and butternut bake with walnut crumble

Name: Beetroot and butternut bake with walnut crumble | Asda Good Living
Total time: 1 h 5 min
Yield: 6
Cuisine: British
Ingredients: 1.2kg butternut squash, peeled, deseeded and cut into 1cm chunks; 500g bunch beetroot, peeled and cut into wedges; 1 large onion, roughly chopped; 2 sticks celery, finely chopped; 2 cloves garlic, crushed; 2 bay leaves; 2tbsp rapeseed oil; 1 reduced-salt vegetable stock cube, made up to 300ml; 50g unsalted butter, cubed; 75g plain flour; 150g walnuts, roughly chopped; 50g pomegranate seeds; Thyme leaves, to serve (optional)

This golden crumble adds a crisp, nutty finish to sweet, soft veg

By Asda Good Living,20th September 2018

(85 votes)

Cook: 1 Hour 5 Mins

Serves: 6

Price: 94p per serving

Nutritional Information

Each 344g serving contains

Energy
1366kj
327kcal

16%

Fat
16.9g

Med
24%

Saturates
5.2g

Med
26%

Sugars
16.2g

High
18%

Salt
0.17g

Low
3%

of your 5-a-day

of your reference intake.
Typical energy values per 100g:
397kj/95kcal

Ingredients

1.2kg butternut squash, peeled, deseeded and cut into 1cm chunks

500g bunch beetroot, peeled and cut into wedges

1 large onion, roughly chopped

2 sticks celery, finely chopped

2 cloves garlic, crushed

2 bay leaves

2tbsp rapeseed oil

1 reduced-salt vegetable stock cube, made up to 300ml

50g unsalted butter, cubed

75g plain flour

150g walnuts, roughly chopped

50g pomegranate seeds

Thyme leaves, to serve (optional)

Method

Put the squash, beetroot, onion, celery, garlic, bay leaves and oil in a stockpot over a medium heat. Season with black pepper. Stir, cover and cook for 15 mins, stirring occasionally.

Add the stock, bring to the boil, then cover and simmer for 20 mins until the veg is just tender.

Meanwhile, preheat the oven to 220C/200C Fan/ Gas 7. Mix the butter, flour and walnuts roughly together for the crumble topping, and set aside.

Tip the cooked veg into a roasting tin and scatter over the topping. Bake for 15-20 mins until the crumble is golden brown and crisp. Serve hot, topped with the pomegranate seeds and thyme, if using.