Method

1. Heat the oven to 190°C. Heat oil in a large pan and add the leeks and cook until soft. Then add the butternut squash and cook for 5 minutes. Stir all the time to ensure it doesn’t burn. Add more oil if needed.
2. Add all the rest of the base ingredients and simmer with the lid on until the butternut squash is soft, 20-25 minutes. Then remove the lid and cook for a further 10 minutes to allow the sauce to slighly reduce.
3. While the base ingredients are cooking prepare your crumble. Mix all the dry ingredients together and then add the butter. Rub the butter into the dry ingredients using your fingers to make a crumble like texture.
4. Pour the cooked base into an ovenproof dish and sprinkle the crumble over the top. Add a handfull of chopped almonds over the top of the crumble.
5. Bake in the oven for 25-30 minutes until the crumble is golden brown.
6. Take it to the table and serve.