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Celina Mann's Butternut Squash Bake with Crumble Topping With Lamb Cutlets (SERVES 4)

Mon 2nd Apr 2012 Posted By David Robbins Complexity – 4/5 Cooking Time – 2:00HRS
  • Ingredients
    • 700g butternut squash (peeled, deseeded and cut into chunks)
    • 360g tinned butterbeans
    • 2 onions (chopped)
    • 4 cloves of garlic (crushed)
    • 700g jar of passata
    • 1 bouquet garni
    • 1/2 teaspoon of chilli flakes
    • 350ml white wine
    • 350ml vegetable stock
    • 90g breadcrumbs
    • 70g walnuts
    • 2tbsp rosemary
    • Handful of parsley
    • Olive oil
    • 12 lamb cutlets
Preparation Method
  1. Heat 2 tablespoon of oil in a large pan. Add the onions and fry for 5-10 mins (until lightly browned) 
  2. Add the garlic, passata, chilli, bouquet garni, wine, stock, salt and pepper.  Bring to the boil
  3. Reduce the heat and simmer uncovered for 20 minutes
  4. Add the butternut squash and cook for a further 20 minutes, adding more seasoning if necessary
  5. Heat the oven to 180C/fan 160C/gas mark 4.  Stir the beans into the sauce and then transfer to a gratin dish (2.5 litre)
  6. In a blender, whiz the breadcrumbs, walnuts, rosemary, and parsley together until you have chunky breadcrumbs
  7. Lightly drizzle 1 tablespoon olive oil over crumbs and mix in with your fingertips
  8. Sprinkle this mixture into the gratin dish and bake for 30 minutes until golden and crisp
  9. Whilst this is cooking in the oven, lightly oil and season your lamb cutlets with salt and pepper and pan fry on both sides over a medium heat to your desired taste
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