This is a delicious and unusual dish which is sure to impress! This quantities are enough for about 6 people, we ate it between 4 but we were very hungry.
Ingredients: Half a butternut squash (in chunks about an inch long), 1 onion (diced), half a bulb of garlic (finely chopped), 2 cans chopped tomatoes, 1 cup sliced black olives, 1 stock cube, dash of soy sauce, tablespoon of Marmite, salt and pepper to taste, assorted other veg (I used mushrooms, cherry tomatoes, courgette and cabbage).
For Crumble: 4 cups self-raising flour, 1 cup margarine, 4 tbsp nutritional yeast, juice of half a lemon, 1 tbsp mixed herbs, half cup of oats.
Roast the butternut squash in the oven at 180 degrees for about 15 mins. Meanwhile fry onion, garlic, and other vegetables for about 10 mins, then add tinned tomatoes and stir in olives, stock cube, soy sauce, Marmite, salt and pepper. Cook off some of the liquid for 5-10 mins. Rub the margarine into the dry ingredients and lemon juice to make the crumble topping. Mix the roasted squash with the other vegetables and put in casserole dish, sprinkle the crumble over the top and bake for about 15 mins at 180 degrees, until nicely browned all over.