Savory Vegetable Crumble

• 1 3/4 pounds butternut squash
• 4 carrots
• 4 leeks
• 1 onion
• 1 garlic clove
• olive oil
• 7 ounces spanish chorizo thinly sliced
• 3/4 cup flour
• 3/4 cup grated Parmesan cheese
• 5/8 cup old-fashioned oats
• 5 9/16 tablespoons seeds mixed, sunflower, flax, squash
• 7 tablespoons butter cold, cut into small pieces

1. Peel and cut the butternut sqush into cubes.
2. Peel the carrots and the leeks and chop into pieces.
3. Mince the onion and garlic.
4. Heat the oil in a pan and cook for 5 minutes the onion, add the garlic, leeks and chorizo.
5. Saute for 5 minutes.
6. Add the carrots and butternut squash
7. Season with salt and pepper.
8. Cover and simmer for 20 to 30 minutes until the vegetables are tender.
9. If necessary, add a little water to prevent vegetables from sticking
10. Stir regularly.
11. Preheat the oven to 180 degrees Celsius.
12. Place the vegetables on a baking dish and discard the cooking juice.
13. In a bowl combine the flour, Parmesan, oats, seeds and a little salt.
14. Add the small pieces of butter and work with your fingertips to get a crumbly mixture.
15. Spread it over the vegetables and bake for 20 to 25 min.

butternut squash, carrots, leeks, onion, garlic, olive oil, flour, parmesan cheese, oldfashioned oats, sunflower, butter cold

Taken from www.yummly.com/recipe/Savory-Vegetable-Crumble-782490 (may not work)