It's not so nice here at all, we went into Cardiff this morning and driving there and back - well it felt like we were in a submarine with the rain coming down in buckets. I am not feeling 100%, plus its been a good, but busy week at work, so I was actually glad to get back home when we did, as I was not in the mood for Christmas shopping and the hustle and bustle.
I was glad that I didn't need to do any cooking either when we got in either.
I made this Savoury Crumble a couple of days back, yes I know two Savoury Crumbles in one month. This one is very autumnal in appearance, though its quite wintry outside. Gold and yellow from the butternut squash and sweetcorn, moss green from the kale and studded with clay brown aduki beans. It was quite pretty to gaze at, but then I went and covered it with a blanket of wholemeal flour and cheddar cheese crumble topping.
Once baked, a little burnt and crisp around the edges, it was a welcome lunch and just what I wanted to tuck into and give me that warm glow. I am sharing this with Tinned Tomatoes for Meat Free Mondays; and The Slow Cooked challenge hosted by Janice from Farmergirl Kitchen and The Baking Queen, which has a vegetarian theme this month.
Butternut Squash, Aduki Bean and Kale Crumble
4 tablespoon vegetable oil
3 onions, minced
4 garlic cloves, crushed
1 teaspoon thyme
2 tablespoon tomato paste
1kg butternut squash, peeled and chopped into small cubes
300ml - 360ml vegetable stock
200g curly kale, stalks removed and chopped
120g-160g aduki beans, cooked, drained and cooled (or from a tin)
120g-160g sweetcorn (fresh, frozen or canned)
Salt and pepper to taste
Heat the oil in a wide pan, add the onions and cook until really soft, then stir in the garlic and thyme and cook for a few minutes before stirring in the tomato paste.
Stir in the chopped butternut squash and stock and cook slowly until the squash begins to soften, then stir in the kale and cook until it begins to wilt.
Then stir in the aduki beans and sweetcorn and cook until the liquid begins to reduce and thicken,
Taste and adjust seasoning if necessary.
When the sauce is thick and the vegetables are cooked. Turn off the heat and allow to cool.
When cool, transfer to a large casserole dish or six small ones.
280g fresh brown breadcrumbs
180g cheddar cheese or vegan alternative, grated
A few sprigs fresh thyme, leaves pulled off stalk
Salt and pepper to taste
In a large bowl, mix the breadcrumbs with the cheese, thyme and season to taste.
Sprinkle liberally over the cooked vegetables.
Bake in oven gas mark 4/180oc for 30 minutes or until golden on top.
Serve immediately with a light green salad.