Chicken, Butternut and Feta Crumble


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

Preparation time 20 minutes
Cooking time 20–25 minutes


What you’ll Need

  • 300 g butternut, peeled and cut into 1 cm cubes
  • ½ Tbsp butter
  • ½ Tbsp olive oil
  • 1 medium-sized onion, chopped
  • 1 clove garlic, minced
  • 1 tsp dried sage (or thyme or rosemary)
  • 150 g feta cheese
  • 300 g chopped cooked chicken breast (preferably shredded leftover roast chicken)
  • salt and freshly ground black pepper
  • fresh sage, for garnishing

Crumble topping

  • 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 rolled oats (use gluten-free oats if necessary)
  • ½ cup chopped pecan nuts (or almonds)
  • ¼ cup grated Parmesan cheese


What to do

  1. 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.
  2. Meanwhile, preheat the oven to 190 °C.
  3. Heat the butter and olive oil in a large pan over medium heat and cook the onion for 7–8 minutes, or until translucent. Add the garlic and sage, and cook for another 2–3 minutes.
  4. Lightly grease a small to medium-sized shallow ovenproof dish and to it add the butternut, onion mixture, cheese and chicken. The filling should fit snugly and be quite deep – this will give you a moister crumble. Season to taste.
  5. In a separate bowl, mix the crumble topping ingredients together until it has the consistency of rough breadcrumbs. Scatter this over the filling and place the dish in the oven for 20–25 minutes, or until golden. Garnish with fresh sage.