Ingredients

• 200g/7oz butternut squash
• cut into cubes
• 2 tbsp vegetable oil
• 1 onion
• sliced
• 2 garlic cloves
• sliced
• 2 leeks
• cut into large pieces
• splash white wine
• salt and freshly ground black pepper
• 200g/7oz crème fraîche
• 100ml/3½fl oz double cream
• 1 x 400g/14oz can chickpeas
• drained
• 1 tbsp chopped fresh tarragon
• 500g/1lb 2oz potatoes
• cut into small pieces
• 100g/3½oz self-raising flour
• 50g/1¾oz unsalted butter
• salt and freshly ground pepper

Directions

• For the chickpea casserole
• preheat the oven to 180C/350F/Gas 4. Place the butternut squash in a baking tray and drizzle it with one tablespoon of the vegetable oil.
• Roast the butternut squash for 8-10 minutes
• or until tender.
• Meanwhile
• heat the rest of the vegetable oil in a frying pan and fry the onion and garlic for 3-4 minutes
• or until softened. Add the leeks and cook for a further 3-4 minutes.
• Add the cooked butternut squash and wine and cook for a further 5-6 minutes. Season with salt and freshly ground black pepper.
• Stir in the crème fraîche
• double cream
• chickpeas and tarragon. Spoon the mixture into a casserole dish.
• Increase the oven temperature to 200C/400F/gas 6.
• Meanwhile
• for the scone topping
• boil the potatoes in pan of boiling salted water for 10-12 minutes
• or until tender. Drain.
• Tip the cooked potatoes into a bowl and mash. Stir in the flour and butter until the mixture comes together as a dough.
• Roll the dough out on a floured surface to a 2.5cm/1in thickness. Using a 10cm/4in pastry cutter
• cut out circles of the dough and place on top of the casserole.
• Bake in the oven for 10-12 minutes
• or until golden-brown on top.