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
- 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.