Chicken, butternut and feta crumble

4 servings Prep: 40 mins
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By Food24 April 24 2017
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Ingredients (15)

300 g butternut
1 cm cubes
1/2 butter
1 onion — medium, chopped
1 garlic — cloves, minced
1 tsp dried sage
150 g feta cheese
300 g chicken — cooked, chopped, preferably leftover shredded roast
sea salt and freshly ground black pepper
fresh sage — to garnish
Crumble topping:
125 g butter — cold, cubed
1/2 cup almond flour
1/2 cup oats — rolled
1/2 cup pecan nuts — or almonds, chopped
1/4 cup parmesan cheese — grated
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Cook the butternut in a large saucepan of lightly salted boiling water for 10 minutes, or until cooked through and it can be easily pierced with a knife.

Meanwhile, preheat the oven to 190 °C.

Heat the butter and olive oil in a large pan over medium heat and cook the onion for 7–8 minutes, or until translucent. Add the garlic and sage, and cook for another 2–3 minutes.

Lightly grease a small to medium-sized shallow ovenproof dish and to it add the butternut, onion mixture, cheese and chicken. The filling should fit snugly and be quite deep – this will give you a moister crumble. Season to taste.

In a separate bowl, mix the crumble topping ingredients together until it has the consistency of rough breadcrumbs. Scatter this over the filling and place the dish in the oven for 20–25 minutes, or until golden. Garnish with fresh sage.

Cook smarter: Make double the crumble and save half in the freezer for next time.

Serves 4.

Credit: Wholesome, by Sarah Graham, published by Struik Lifestyle.

Image credits: Curtis Gallon ©Penguin Random House SA (Pty) Ltd 2017.

Also, try these recipes:

Zucchini and crème fraîche chicken pasta bake

Roast butternut and blue cheese frittata

Prawn bake with feta and fennel-chilli butter


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