Butternut squash & cherry tomato crumble
Serves 6
Easy
Prep:
Cook:
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
Skip to ingredients
Units:
- 1 tbsp olive oil
- 1 onionfinely chopped
- 1 garlic clovefinely chopped or grated
- 1 small butternut squashpeeled, deseeded and cut into bite-sized pieces
- 400g can cherry tomatoes
- 150g mascarpone
- 100g spinach
For the crumble
- 200g plain flour
- 125g cold buttercut into cubes
- 50g parmesanor vegetarian alternative, grated
- 50g cheddargrated
- 50g walnutschopped
- few thyme sprigsleaves picked
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.
