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Butternut squash & cherry tomato crumble

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Butternut squash & cherry tomato crumble

Prep: 20 mins
Cook: 1 hr
Serves 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

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

Method

  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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