- 1 medium butternut squash
- 4 carrots
- 2 red onions
- 1 vegetable stock cube
- 400g tin of chopped tomatoes
- A handful of thyme
- 100g mature cheddar
- 300g plain flour
- 1 heaped tsp baking powder
- 45g butter
- 1 egg
- 100g baby leaf spinach
Prep: 30 mins | Cook: 55 mins
1. Preheat your oven to 200°C/Fan 180°C/Gas 6. Trim the top off the butternut squash, then halve it. Scoop out the seeds and chop the squash into bite-sized chunks. Spread them out in a large ovenproof dish. Trim and peel the carrots, roughly chop them and add to the squash. You don’t need to peel the squash and carrots, but you can if you prefer to. Peel the red onions and slice them into 6 wedges each. Add the onion wedges to the dish.
2. Drizzle 2 tbsp olive oil over the veg and season with a pinch of salt and pepper. Toss to coat. Slide the dish into the oven and roast for 30 mins till the veg are tender and starting to brown at the edges. Turn the veg over halfway through cooking.
3. While the veg roast, fill and boil your kettle. Crumble the stock cube into a heatproof jug. Stir in 200ml boiling water to dissolve the stock cube, then stir in the chopped tomatoes. Set aside.
4. Pick the thyme leaves off their stems and finely chop them. Coarsely grate the cheddar. Tip the flour into a mixing bowl and add 1 heaped tsp baking powder and a pinch of salt. Chop the butter and add it to the bowl, then use your fingertips to rub it in till you have a sandy mixture. Stir in the cheddar with a pinch of salt and most of the thyme leaves (save a pinch for garnishing).
5. Crack the egg into a bowl and whisk with a fork till well beaten and combined. Add half the egg to the flour (keep the rest of the egg for later). Add 4 tbsp cold water and stir together to make a soft dough. If necessary, add a few more tbsp cold water – you may need up to 8 tbsp water to bring the dough together. Break the dough into 8 pieces and roll between your hands to make 8 golf-sized balls.
6. When the veg are tender and browned, take the dish out of the oven. Pour over the stock and add the baby leaf spinach. Gently stir to mix. Drop the cheddar and thyme dough balls over the top of the veg. Brush the dough with the remaining beaten egg to glaze it.
7. Return the dish to the oven and bake for 25 mins till the cobbler topping is risen and golden brown. Let it cool in the dish for 2-3 mins, then serve in warm bowls, garnished with the remaining thyme.