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

  • Prep:20 mins
    Cook:1 hrs
  • Serves 6
  • Easy

Nutrition per serving

  • kcal 580
  • fat 42g
  • saturates 23g
  • carbs 36g
  • sugars 0g
  • fibre 4g
  • protein 13g
  • salt 0.7g


  • 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


  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).

  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.

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