Butternut squash & cherry tomato crumble
Prep
20 mins
Cook
1 hr
Servings
6
Difficulty
Medium
This butternut squash and cherry tomato crumble is one of my favorite weeknight dinners because it comes together in just over an hour and feels so much more impressive than the effort required. The beauty of this dish is that it's wonderfully simple to make, with a creamy mascarpone and spinach filling topped with a buttery, cheesy crumble that gets gorgeously golden in the oven. Butternut squash is packed with vitamin A, which is brilliant for your skin and eyes, and the whole thing costs very little to put together. It's comfort food that actually feels good to eat, and I promise your kitchen will smell absolutely divine while it's cooking.
Ella x
Ingredients
- 1 tbspolive oil
- 11 onion finely chopped
- 11 garlic clove finely chopped or grated
- 1 smallbutternut squash peeled(deseeded and cut into bite-sized pieces)
- 400 gcan cherry tomatoes
- 150 gmascarpone
- 100 gspinach
- 200 gplain flour
- 125 gcold butter cut into cubes
- 50 gparmesan or vegetarian alternative(grated)
- 50 gcheddar grated
- 50 gwalnuts chopped
- 1few thyme sprigs leaves picked
Detail level
Instructions
- 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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