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From Good Housekeeping.

"This savoury crumble is a twist on the classic sweet version and is a really delicious midweek meal.

First you make your filling by sautéing leeks and bacon until soft and golden. Then you make your white sauce (which is a bechamel sauce with butter, flour and milk), then add in your sauteed leeks, bacon and cooked butternut squash. Then you top with a parmesan and mixed crumble topping."

Yields: 4 servings

Prep Time: 45 minutes

Process Time: 1 hour 20 minutes

Total Time: 2 hours 5 minutes

Calories per Serving: 801

Ingredients 400 g butternut squash, peeled, deseeded and cut into 2cm pieces

2 tsp. vegetable oil

2 leeks, trimmed and sliced

5 rashers unsmoked back bacon, roughly chopped

For the white sauce

50 g butter

50 g plain flour

700 mL milk

75 g mature Cheddar cheese

For the crumble

175 g plain flour

25 g Parmesan, finely grated

1 tsp. dried mixed herbs

100 g butter, chilled and chopped

Directions

Preheat oven to 190°C (170°C fan) mark 5. Mix squash, 1tsp oil and some seasoning on a baking tray and roast for 30min, until tender. Meanwhile, heat remaining 1tsp oil in a large frying pan over medium heat and cook leeks for 5min. Add bacon, turn up heat to high and fry for 5min, stirring occasionally, until starting to brown. Set aside. Make the white sauce. Melt the butter in a large pan. Stir in flour and cook for 1min. Remove pan from heat and gradually stir in the milk until smooth. Return to heat and cook, stirring constantly, until thickened. Remove from heat and stir in the Cheddar. Mix the cooked butternut squash and leek mixture into the white sauce. Check seasoning and spoon into a 2 litre ovenproof dish. For the crumble, mix the flour, Parmesan, dried herbs and some seasoning in a bowl. Rub in butter using your fingertips until mixture resembles fine breadcrumbs. Sprinkle crumble mixture over the filling and cook in oven for 50min, until golden and bubbling. Serve with a green salad or seasonal veg, if you like.