Chicken, Butternut and Feta Crumble

Name: Chicken, Butternut and Feta Crumble
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: Serves 4
Ingredients: ¼ cup grated Parmesan cheese; ½ cup rolled oats (use gluten-free oats if necessary); ½ cup rolled oats (use gluten-free oats if necessary); ½ cup chopped pecan nuts (or almonds); ½ cup chopped pecan nuts (or almonds); 125 g cold butter, cut into cubes (or ½ cup cold coconut oil); 125 g cold butter, cut into cubes (or ½ cup cold coconut oil); ½ cup almond flour (or extra oats for a more budget-friendly version); ½ cup almond flour (or extra oats for a more budget-friendly version); 300 g chopped cooked chicken breast (preferably shredded leftover roast chicken); salt and freshly ground black pepper; salt and freshly ground black pepper; fresh sage, for garnishing; 1 tsp dried sage (or thyme or rosemary); 1 tsp dried sage (or thyme or rosemary); 150 g feta cheese; 300 g chopped cooked chicken breast (preferably shredded leftover roast chicken); 1 tsp dried sage (or thyme or rosemary); 1 clove garlic, minced; 1 medium-sized onion, chopped; ½ Tbsp olive oil; ½ Tbsp butter; 300 g butternut, peeled and cut into 1 cm cubes

Preparation info

Serves
4

Difficulty
Easy
Ready in
40 min

Appears in

Wholesome

By Sarah Graham

Published 2017

About

This is one of Rob’s favourites, so I’ll urge you to make it soon and leave it at that.

Ingredients

What you’ll Need

300 g butternut, peeled and cut into 1 cm cubes
½ Tbsp butter
½ <

Main course
Gluten-free

Method

What to do

Cook the butternut in a large saucepan of lightly salted boiling water for 10 minutes, or until cooked through and it can be easily pierced with a knife.
Meanwhile, preheat the oven to 190 °C.
Heat the butter and olive oi