Butternut Squash and Beetroot Crumble with Dunsyre Blue

 

Ok, so we live in a small village - the shops here are great, but even they have been challenged this week with erratic deliveries and limited stock. I have been desperate all week to make a huge pot of winter beef stew (maybe with a touch of dark chocolate and a little cinnamon, reminiscent of a mole sauce) or a pot of my mum's amazing lamb stock soup but instead of beef or lamb bones, I left the ravaged shop with a pack of beetroot and a large butternut squash. 

Butternut squash risotto? Goat cheese and beetroot salad? I wanted (needed?)  rich, warming, comfort food. Something to match the weather, to warm us up after a day of sledging and trudging and shivering. This was rich, creamy and so calorific, it almost defeated the purpose of eating such healthy vegetables. Next time, I might make it with a base of tomato passata and marmite instead of cream but either way, with crusty bread, it will make a wonderful snow day lunch. Tomorrow however, I am venturing out to the big shops in Edinburgh and I WILL come back with beef and chocolate so bring on the beef stew.

Beetroot and Butternut Squash Crumble

1 butternut squash, peeled (approx 500g)

1 250g pack of vac-packed beetroot

1 284ml carton double cream

75ml milk

salt and pepper 

Preheat your oven to 190C.

Thinly slice the butternut squash and beetroot and layer in an ovenproof dish. Season each layer with a little salt and pepper.

Whisk together the cream and milk and pour over the vegetables.

for the crumble mixture:

100g butter

100g flour

75g oatmeal

100g Dunsyre Blue, (or other earthy blue cheese) crumbled

50g Parmesan cheese

Rub the butter into the flour with your fingertips until it resembles breadcrumbs. 

Stir in the oatmeal and blue cheese. 

Scatter the crumble mixture over the vegetables then sprinkle the parmesan cheese on top.

Bake in the pre-heated oven for about 45 minutes.