To me, food is as much about the moment, the occasion, the location and the company as it is about the taste … Check This Amazing Recipe: Chickpea and butternut squash casserole with scone topping

How to Make Chickpea and butternut squash casserole with scone topping

Preparation time:

less than 30 mins

Cooking time:

30 mins to 1 hour

Serves:

Serves 6

Dietary:

Vegetarian

Ingredients

For the chickpea casserole

• 200g/7oz butternut squash
• 2 tbsp vegetable oil
• 1 onion
• 2 garlic
• 2 leeks
• splash white wine
• salt and freshly ground black pepper
• 200g/7oz crème fraîche
• 100ml/3½fl oz double cream
• 1 x 400g/14oz can chickpeas
• 1 tbsp chopped fresh tarragon

For the scone topping

• 500g/1lb 2oz potatoes
• 100g/3½oz self-raising flour
• 50g/1¾oz unsalted butter
• salt and freshly ground pepper

Method

1. For the chickpea casserole, preheat the oven to 180C/350F/Gas 4. Place the butternut squash in a baking tray and drizzle it with one tablespoon of the vegetable oil.

2. Roast the butternut squash for 8-10 minutes, or until tender.

3. Meanwhile, heat the rest of the vegetable oil in a frying pan and fry the onion and garlic for 3-4 minutes, or until softened. Add the leeks and cook for a further 3-4 minutes.

4. Add the cooked butternut squash and wine and cook for a further 5-6 minutes. Season with salt and freshly ground black pepper.

5. Stir in the crème fraîche, double cream, chickpeas and tarragon. Spoon the mixture into a casserole dish.

6. Increase the oven temperature to 200C/400F/gas 6.

7. Meanwhile, for the scone topping, boil the potatoes in pan of boiling salted water for 10-12 minutes, or until tender. Drain.

8. Tip the cooked potatoes into a bowl and mash. Stir in the flour and butter until the mixture comes together as a dough.

9. Roll the dough out on a floured surface to a 2.5cm/1in thickness. Using a 10cm/4in pastry cutter, cut out circles of the dough and place on top of the casserole.

10. Bake in the oven for 10-12 minutes, or until golden-brown on top.