Crafts and Life

• 3 tbsp sunflower oil
• 1 large onion, sliced
• 2 garlic cloves, crushed
• 1 large red chilli, seeded and chopped
• 700g pumpkin or butternut squash, cut into wedges and peeled, then cut into chunks
• 450g potatoes, peeled and cut into small cubes
• 6-8 fresh sage leaves, finely chopped
• 140g dolcelatte cheese, cubed
• 50g parmesan, finely grated
• 150ml vegetable stock
• 284ml carton double cream

For the topping

• 50g butter
• 140g fresh white breadcrumbs
• 25g walnuts, chopped
• a handful of fresh parsley, chopped

Method

1. Preheat
   the oven to 200C/gas 6/fan 180C. Heat 1 tbsp of the oil in a frying pan
   and fry the onion until starting to soften (about 5 minutes). Lift the
   onions out with a slotted spoon and place in an ovenproof dish.
2. Heat
   the remaining oil in the pan, then tip in the garlic, chilli, pumpkin
   chunks, chopped potatoes and sage and toss them together in the hot oil
   until lightly browned all over. (This takes 5-6 minutes.) Add to the
   dish containing the onion.
3. Scatter
   the two sorts of cheese over the vegetables, season and toss together
   until well mixed. Combine the stock and cream and pour over the
   vegetables.
4. Melt
   the butter in a frying pan and fry the breadcrumbs and walnuts together
   until lightly browned. Stir in the parsley and scatter the crumbly
   mixture over the top of the vegetables. Put in the oven for 25-30
   minutes until bubbling and golden brown. Serve hot, with a chicory salad
   

Serves 6 – taken from bbcgoodfood.com