Leek, squash and parsley crumble recipe

Name: Leek, squash and parsley crumble
Yield: Serves 6
Ingredients: 35g butter; 3 leeks, trimmed and sliced into 2-3cm rounds; ½ small squash, peeled, deseeded and cut into 3-4cm cubes; 1 tbsp plain flour; 200ml vegetable stock, made with ½ stock cube; 200ml milk; 1 tbsp wholegrain mustard; 110g cold butter, cubed; 250g plain flour; 2 tbsp fresh flat-leaf parsley, roughly chopped; 1 tsp English mustard powder; 40g mature Cheddar, grated

This tasty veg bake is so versatile you'll be serving it time and again – as a vegetarian main course, a hearty side to go with Sunday lunch or as part of a Boxing Day buffet spread to feed a crowd. The creamy squash and leek filling is topped with a golden cheesy crumble, making a delicious change from your average roasted veg.

See method

Serves 6
20 mins to prepare and 55 mins to cook
422 calories / serving

Vegetarian

Shop your ingredients

Tesco British Unsalted Butter 250G
Aldi Price Match
35g butter
£1.85
£7.40/kg
Tesco Leeks 500G
Aldi Price Match
3 leeks, trimmed and sliced into 2-3cm rounds
£1.37
£2.74/kg
Tesco Butternut Squash Each
£1.00 Save 1/3 Clubcard Price
(£1.00/each)
Offer valid for delivery from 06/10/2026 until 19/10/2026
½ small squash, peeled, deseeded and cut into 3-4cm cubes
£1.50
£1.50/each
Stockwell & Co. Plain Flour 1.5Kg
Aldi Price Match
1 tbsp plain flour
£0.70
£0.47/kg
Tesco Vegetable Stock Cubes 10 Pack 100g
200ml vegetable stock, made with ½ stock cube
£1.00
£10.00/kg
Tesco British Whole Milk 568Ml, 1 Pint
Aldi Price Match
200ml milk
£0.85
£1.50/litre
Tesco Wholegrain Mustard 180G
Aldi Price Match
1 tbsp wholegrain mustard
£0.44
£2.44/kg
Tesco British Salted Block Butter 250G
Aldi Price Match
110g cold butter, cubed
£1.85
£7.40/kg
Tesco Fresh Cut Flat Leaf Parsley 30G
Aldi Price Match
2 tbsp fresh flat-leaf parsley, roughly chopped
£0.50
£16.67/kg
Colman's Original English Mustard Powder 57G
Everyday Low Price
1 tsp English mustard powder
£2.30
£40.35/kg
Creamfields Mature Grated Cheddar 250g
Aldi Price Match
40g mature Cheddar, grated
£1.89
£7.56/kg

Method

Preheat the oven to gas 4, 180°C, fan 160°C. Put the butter, leeks and squash in a large pan over a low-medium heat. Cover and gently sweat the veg for 18-20 mins until softened and cooked through but not coloured. Stir occasionally to prevent them catching.
Stir in the flour and mix until it has been absorbed. Add the stock, milk and mustard, then simmer gently for 5 mins. Transfer to a 2ltr ovenproof dish. Set aside to cool for 10 mins.
Meanwhile, make the crumble topping. In a bowl, rub the butter into the flour until the mixture resembles fine breadcrumbs. Add the parsley, mustard powder and cheese. Mix thoroughly, creating small clusters of crumble mix. Use your hands to clump the mixture together a little. Sprinkle the crumble on top of the vegetable mixture, then press down gently with your hands. Bake for 30 mins until the topping is golden and the filling is bubbling.