Butternut squash & cherry tomato crumble
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
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Prep:20 mins
Cook:1 hrs
- Serves 6
- Easy
Nutrition per serving
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kcal 580
-
fat 42g
-
saturates 23g
-
carbs 36g
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sugars 0g
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fibre 4g
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protein 13g
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salt 0.7g
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
Method
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).
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.
