Butternut squash, Adlestrop cheese and cavolo nero crumble

Bold enough to be served as a standalone dish, this is also a great accompaniment to roast chicken, pork or lamb. It will also work with any kind of sweet autumn squash or pumpkin.

SERVES 4-6

1 butternut squash (about 1kg), peeled and deseeded Oil for coating Salt and pepper 120g cavolo nero leaves 50g Adlestrop cheese, crumbled FOR THE SAUCE 25g butter 1 onion, finely sliced 1 garlic clove, crushed 2 sprigs of thyme, leaves only 1 bay leaf 100ml white wine 250ml vegetable stock 250ml double cream Salt and pepper Squeeze of lemon juice FOR THE CRUMBLE 55g oats 15g pumpkin seeds, roughly chopped 25g hazelnuts, roughly chopped Salt and pepper 1tbsp honey

1 Preheat the oven to 200ºC/ 180ºC fan/gas mark 6. Halve the squash lengthways and cut into slices just over 1cm thick. Toss in a little oil, salt and pepper and roast on a tray for 20-25min until just tender.

2 To make the sauce, melt the butter in a small saucepan and add the onion. Cook gently for 2min before adding the garlic, thyme and bay leaf. Sweat gently for a further 10min until the onion is soft and translucent.

3 Pour in the wine and reduce by half until syrupy. Pour in the stock and reduce by half again, then pour in the double cream. Simmer for 2-3min to thicken the sauce, stirring to stop it sticking or burning. Season with salt, pepper and a squeeze of lemon juice and set aside.

4 To make the crumble topping, combine the oats, seeds and nuts in a bowl. Season well, then add the honey and mix together well with your hands. 5

Bring a pan of salted water to the boil and blanch the cavolo nero leaves for 2min. Drain well, squeeze out any excess water, and roughly chop.

6 Once the squash is tender, tip into an ovenproof dish along with the chopped cavolo nero, distributing evenly. Spoon the onion sauce over the top, stirring a little to cover everything evenly. Scatter over the cheese, followed by the crumble topping. Bake for 20min until piping hot and lightly golden brown on top.