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Ingredients . . .

For the filling:

• 400g butternut squash, peeled, deseeded and cut into 2cm pieces
• 2tsp vegetable oil
• 2 leeks, trimmed and sliced

For the white sauce:

• 50g butter
• 50g plain flour
• 700ml milk

For the crumble:

• 175g plain flour
• 25g parmesan, finely grated
• 1 tsp. dried mixed herbs
• 100 g butter, chilled and chopped

Method . . .

• Preheat oven to 190°C (170°C fan) gas mark 5.
•  Mix squash, 1tsp oil and some seasoning on a baking tray and roast for 30min, until tender.
•  Meanwhile, heat remaining 1 tsp oil in a large frying pan over medium heat and cook the leeks for five minutes. Add bacon, turn up heat to high and fry for five minutes, 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 one minute.  Remove the pan from heat and gradually stir in the milk until smooth. Return to the heat and cook, stirring constantly, until thickened.
•  Remove from the heat and stir in the Applewood®.
•  Mix the cooked butternut squash and leek mixture into the white sauce.
•  Spoon into a 2-litre ovenproof dish.
•  For the crumble, mix the flour, parmesan, dried herbs, and some seasoning in a bowl. Rub in the butter using your fingertips until mixture resembles fine breadcrumbs.
•  Sprinkle the crumble mixture over the filling and cook in oven for 50min, until golden and bubbling.