Autumn Crumble

As the days turn cooler and the leaves begin to fall, this heart-friendly Autumn Crumble is the perfect comforting treat to enjoy while still keeping your wellbeing in mind.

Ingredients

Autumn crumble

Ingredients:

• 1x Tin cannelloni beans drained and rinsed
• 1x carrot diced
• 2x flat mushrooms roughly chopped
• Half a tin of chopped tomatoes
• 1x tablespoon tomato purée
• 1x red onion sliced
• 2x garlic cloves crushed
• 100ml of Greek yoghurt
• 200g butternut squash, diced
• Large handful of spinach

Topping

• 50g panko breadcrumbs
• 50g oats
• Sprinkle of hard cheese

Method

Method:

Preheat oven to 200

• Cook the onion till softened, then add the garlic, and cook for 2 minutes
• Add the diced carrot and squash, cook for around 8-10 minutes
• Now add courgette, mushroom and beans, cook for a couple of minutes, then add the chopped tomatoes and tomato purée/paste, cook for a further 5 minutes till thickened.
• Now add the yoghurt and stir it well till everything is combined. Now add the spinach, just stir it in, and take it off the heat.
• Take your baking dish and add the filling mix the oats and breadcrumbs together and sprinkle over the top, add a little bit of grated hard cheese and place in the oven.
• Cook in the oven for 30-40 minutes, until the topping is golden in colour. Then, remove it from the oven and serve.