Time of preparation: 60 minutes Difficulty: Easy
- Garlic______2 cloves
- Oil________ 2 tablespoons
- Butternut Squash_200 grams
- Splash of white wine
- Creme Fraiche___200 grams
- Chickpeas___400 grams
- Tarragon____1 tablespoon
Double Cream___ 100 ml
- Potatoes________500 grams
- Self-raising flour____100 grams
- Butter___________50 grams
- Salt, pepper
1. Cut squash into cubes, leeks, onion and garlic in slices. Boil the chickpeas till ready. Preheat the oven to 180C(350F). Place the butternut squash in a baking tray and drizzle it with one tablespoon of the vegetable oil. Bake for 8-10 minutes.
2. Meanwhile, fry the onion and garlic on the remaining oil till golden. Add leeks and cook for a 3-4 minutes.
3. Add the cooked butternut squash and wine and cook for a further 5-6 minutes. Add salt and black pepper.
4. Stir in the crème fraîche, double cream, chickpeas and tarragon. Spoon the mixture into a casserole dish.
5. For the scone topping: boil the potatoes in till ready, drain and mash. Stir in flour and butter until the mixture comes together as a dough. Roll the dough out on a floured surface to a 2.5cm thickness. Using a 10cm pastry cutter, cut out circles of the dough and place on top of the casserole.
6. Bake for 10-12 minutes on 200C (400F), or until golden-brown on top.
Note: I tried a spoon of the mixture while frying, and it was soooo amazing that I even did not bake it and served as it was. So the final baking can be skipped if you are hungry, in a hurry or lazy (like me 🙂