Chickpea and butternut squash casserole with scone topping recipe
 Make this warming vegetarian supper, topped with potato scones, on a cold winter’s night. 200g/7oz butternut squash, cut into cubes2 tbsp vegetable oil1 onion, sliced2 garlic cloves, sliced2 leeks, cut into large piecessplash white winesalt and freshly ground black pepper200g/7oz crème fraîche100ml/3½fl oz double cream1 x 400g/14oz can chickpeas, drained1 tbsp chopped fresh tarragon 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 pieces100g/3½oz self-raising flour50g/1¾oz unsalted buttersalt and freshly ground pepper 500g/1lb 2oz potatoes, cut into small pieces 100g/3½oz self-raising flour 50g/1¾oz unsalted butter salt and freshly ground pepper Method 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. 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. 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. 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. 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. 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. 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. 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. 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. 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. 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. Bake in the oven for 10-12 minutes, or until golden-brown on top.