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Butternut Squash and Mushroom Crumble
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Butternut Squash and Mushroom Crumble

Roasted chunks of butternut squash with tomato layered with chestnut mushrooms in a creamy sauce topped with an oat, hazelnut and farmhouse cheese crumble. Gorgeous.


Winner of Taste of the West GOLD 2007



Butternut squash (35%), chestnut mushroom (14%), milk, tomato, flour, onion, butter, hazelnut(1%), oats(1%), farmhouse cheddar cheese, garlic, sea salt, parsley, rosemary, pepper.


Cooking instructions

For best results cook from frozen. Appliances vary and times given are a guide for conventional ovens. These may need to be reduced if using a fan assisted oven.

Preheat oven to 190oC/375oF/Gas Mark 5. Remove sleeve and film lid. Place on a baking sheet in the centre of the oven and heat for 45-50 minutes. Ensure piping hot before serving.

Allergy information

Contains hazelnuts, milk products.

Suitable for vegetarians.

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