4 - 6 tbsp. cooking oil
1 large onion, peeled and chopped
1 large carrot, peeled and cut into slices
2 - 3 celery stalks, chopped
4 - 6 mushrooms, cleaned and sliced
1 medium butternut squash, peeled and cut into small chunks
120 ml of water or vegetable stock
Salt and pepper for seasoning
50g of chopped pecans or walnuts
75g of breadcrumbs
1 large cooking apple
Oven: Pre-heat to 190c
Heat half the oil in a pan. Add the chopped onion and cook for five minutes or until it starts to brown. Add the carrot, celery, mushrooms and squash. Continue cooking over a medium heat for five to ten minutes. Then add the water or stock along with the seasoning. Simmer gently for a few more minutes, or until the vegetables are just tender.
In a separate pan or skillet, gently sauté the nuts in the remaining oil. After a few minutes, stir in the breadcrumbs. Remove from the heat.
Finally, peel the apple and cut it into small chunks (don't do this ahead of time or the apple will turn brown). Transfer the vegetables to an oven-proof dish and add in the apple. Cover with an even layer of the breadcrumb mixture.
Bake in the oven for half an hour, or until the topping is a golden brown.