This is perfect for autumn evenings and even entertaining as a side dish, if you just have to have meat in it i think chunks of ham would work well. Butternut squash and cauliflower are quite “meaty” veggies so it does hold it’s own without the meat.
This dish has a few steps to it but it really is worth it!
- 1 butternut squash
- 1 cauliflower
- 2/3 cloves garlic
- 1 leek
- 1 carrot
- 1 veggie stock cube
- 600ml water
- 30g parmesan or veggie substitute
- 60g breadbcrumbs
- 3tbsp olive oil
- 1 tsp thyme
- 1/2 tsp dried chilli flakes
- 3 tbsp plain flour
Firstly you want to turn on your oven to 160c and then chop up your veggies, the butternut squash and cauliflower wants to be quite chunky. the garlic just wants leaving in the skins but the tops chopped off. Toss all the veggies except the leek into half of the oil and put it in the oven for 30 minutes.
Whilst that is roasting boil the kettle and add the stock cube to 600ml of the boiling water. On a low heat place a saucepan with the rest of the oil, then the flour and mix well, slowly adding in the stock as you go. Keep occasionally stirring the sauce for 15 minutes.
Next in a frying pan add the breadcrumbs and gently toast along with the thyme and chilli, once nicely toasted turn off the heat and mix in the cheese.
Once the veggies have finished roasting remove from the oven and very carefully squeeze out the garlic, remove the skins. Mix in the leeks then pour over the sauce. Finally sprinkle on the breadcrumb mix and return to the oven for 15 minutes.
Serve on it’s own as is or add other things like roast potatoes, although peas work quite well with it! If you try it please let me know!