Chickpea and butternut squash casserole with scone topping
- Prepare
- less than 30 mins
- Cook
- 30 mins to 1 hour
- Serve
- Serves 6
- Dietary
- Egg-freeNut-freeVegetarian
Make this warming vegetarian supper, topped with potato scones, on a cold winter’s night.
Ingredients
For the chickpea casserole
- 200g/7oz butternut squash, cut into cubes
- 2 tbsp vegetable oil
- 1 onion, sliced
- 2 garlic cloves, sliced
- 2 leeks, cut into large pieces
- splash white wine
- salt and freshly ground black pepper
- 200g/7oz crème fraîche
- 100ml/3½fl oz double cream
- 1 x 400g/14oz can chickpeas, drained
- 1 tbsp chopped fresh tarragon
For the scone topping
- 500g/1lb 2oz potatoes, cut into small pieces
- 100g/3½oz self-raising flour
- 50g/1¾oz unsalted butter
- salt and freshly ground pepper
Method
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.
Roast the butternut squash for 8-10 minutes, or until tender.
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.
Add the cooked butternut squash and wine and cook for a further 5-6 minutes. Season with salt and freshly ground black pepper.
Stir in the crème fraîche, double cream, chickpeas and tarragon. Spoon the mixture into a casserole dish.
Increase the oven temperature to 200C/400F/gas 6.
Meanwhile, for the scone topping, boil the potatoes in pan of boiling salted water for 10-12 minutes, or until tender. Drain.
Tip the cooked potatoes into a bowl and mash. Stir in the flour and butter until the mixture comes together as a dough.
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.
Bake in the oven for 10-12 minutes, or until golden-brown on top.
