Serves 4
Preparation time 20 minutes
Cooking time 20 – 25 minutes
WHAT YOU NEED
300g butternut, peeled and cut into 1cm cubes
½ tbs butter
½ tbs olive oil
1 medium- sized onion, chopped
1 clove garlic, minced
1 tsp dried sage (or thyme or rosemary)
150g feta cheese
300g chopped cooked chicken breast
(preferably shredded leftover roast chicken)
Salt and freshly ground black pepper
Fresh sage, for garnishing
WHAT TO DO
Cook the butternut in a large saucepan of lightly salted boiling water for 10 minutes, or until cooked through so it can be easily pierced with a knife.
Meanwhile preheat the oven to 190ºC. Heat the butter and olive oil in a large pan over medium heat and cook the onion for 7-8 minutes, or until translucent. Add the garlic and sage, and cook for another 2-3 minutes.
Lightly grease a small to medium-sized shallow oven-proof dish and to it add the butternut, onion mixture, cheese and chicken. The filling should fit snugly and be quite deep – this will give you a moist crumble. Season to taste.
In a separate bowl, mix the crumble topping ingredients together until it has consistency of rough breadcrumbs. Scatter this over the filling and place the dish in the oven for 20-25 minutes, or until golden. Garnish with fresh sage.
Cook smarter: Make double the crumble and save half in the freezer for next time.
Crumble topping
125g cold butter, cut into cubes
(or ½ cup cold coconut oil)
½ cup almond flour (or extra oats; use gluten-free oats if necessary)
½ cup chopped pecan nuts (or almonds)
¼ cup grated Parmesan cheese
Wholesome by Sarah Graham can be purchased from Loot.co.za (R209).