This is a really versatile, comforting dish. You can use frozen squash for this, or the pre-prepared packs in the veg aisle of the supermarket – and if you make several batches of the crumble topping, you can freeze the rest and use on top of any veggies that taste good baked, for an easy, delicious supper. Sriracha sauce is a hot and garlicky chilli sauce, originally made in Thailand, but it adds a lovely punch and is very cheap in Asian grocers. Or use any chilli sauce.
Preparation time: 8 minutes
Cooking time: 20–25 minutes
5g wholewheat flour 16 cals
20g reduced fat mature Cheddar, cubed or grated 44 cals
5 g walnuts 35 cals
2 sprigs of thyme, plus extra for the vegetables
10g rolled oats 36 cals
175g butternut squash and sweet potato, cut into small cubes 108 cals (62 per 100g)
25g reduced fat feta-style cheese, 45 cals
Sriracha ‘rooster’ sauce or hot chilli sauce, to taste, (1 teaspoon around 5 cals)
Fresh ground salt and pepper
Adapted from my new book, The 5:2 Good Food Kitchen - now available as an ebook and a printed book, with brand new recipes, tips, inspiring stories & lots of bonus material.
More ideas from the 5:2 Kitchen: Swap the thyme for a good pinch of paprika, dried herbs or mustard powder in the crumble. Try using pre-fried mushrooms and leeks – it’ll take less time to bake. On a non-fasting day, add a further sprinkling of Cheddar on top of the oats 10 minutes before the end of cooking time.