Ingredients
- 200 g (7 oz) pumpkin (winter squash)
- 2 all-purpose potatoes
- 1 parsnip
- 30 g (1 oz) butter
- 1 tablespoon plain (all-purpose) flour
- 375 ml (13 fl oz/1 1/2 cups) milk
- 1/2 teaspoon ground nutmeg
- cress or thyme leaves, to garnish
Method
1. Preheat the oven to 180°C (350°F/Gas 4). Bring a large saucepan of water to the boil. Peel the pumpkin and cut into large bite-sized pieces. Peel the potatoes and parsnip and cut into smaller pieces. Add the vegetables to the boiling water and cook for 8 minutes, or until just tender. Drain and arrange in a large, deep baking dish.
2. Melt the butter in a saucepan over low heat. Add the flour and stir for 1 minute, then remove from the heat and gradually stir in the milk. Return the pan to the heat. Bring to the boil, stirring constantly, until the sauce has thickened. Boil for a further 1 minute, then add the nutmeg and season with sea salt and freshly ground black pepper. Pour the sauce over the vegetables.
3. To make the crumble topping, mix together the breadcrumbs and cashews and sprinkle over the vegetables. Dot with the butter, then bake for 30 minutes, or until the topping is golden. Serve hot, garnished with cress or thyme.
