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Butternut squash & cherry tomato crumble

Butternut squash & cherry tomato crumble in a baking dish

Butternut squash & cherry tomato crumble

Name: Butternut squash & cherry tomato crumble
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 6
Ingredients: 1 tbsp olive oil; 1 onion finely chopped; 1 garlic clove finely chopped or grated; 1 small butternut squash peeled, deseeded and cut into bite-sized pieces; 400g can cherry tomatoes; 150g mascarpone; 100g spinach; 200g plain flour; 125g cold butter cut into cubes; 50g parmesan or vegetarian alternative, grated; 50g cheddar grated; 50g walnuts chopped; few thyme sprigs leaves picked

Samuel Goldsmith

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Serves 6

Easy

Prep: 20 mins

Cook: 1 hr

A star rating of 4.5 out of 5.59 ratingsRate

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Serve crumble for dinner by omitting the sugar and replacing the fruit with a savoury squash filling. It’s a warming dish that’s ideal for autumnal suppers

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

1 tbsp olive oil
1 onion

finely chopped
1 garlic clove

finely chopped or grated
1 small butternut squash

peeled, deseeded and cut into bite-sized pieces
400g can cherry tomatoes
150g mascarpone
100g spinach

For the crumble

200g plain flour
125g cold butter

cut into cubes
50g parmesan

or vegetarian alternative, grated
50g cheddar

grated
50g walnuts

chopped
few thyme sprigs

leaves picked

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Nutrition: Per serving

kcal580
fat42g
saturates23g
carbs36g
sugars8g
fibre4g
protein13g
salt0.7g

Method

step 1

Heat the oven to 200C/180C fan/gas 6. Heat the oil in a large frying pan over a medium-low heat and fry the onion until softened but not coloured, about 10-12 mins. Stir in the garlic and cook for 1 min more before tipping in the squash. Cook for 8-10 mins until the squash has started to soften, then stir in the tomatoes, mascarpone and spinach. Season well and cook for a few minutes more to warm everything through, then tip into a medium baking dish (ours was 22 x 22cm).
step 2

For the crumble, rub the flour and butter together or blitz in a food processor to a breadcrumb-like consistency. Stir in the cheese, walnuts and thyme, and season. Scatter the crumble over the squash filling, being careful not to pack it down. Bake for 30-40 mins until the squash is tender and the crumble is golden.

Recipe from Good Food magazine, October 2023

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A star rating of 4.5 out of 5.59 ratings

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