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Butternut Squash & Cherry Tomato Crumble |
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| Serves 4 |
Prep 20 mins |
Cooking 1h |
Easy |
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My rating |
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Ingredients |
1 tbsp olive oil
1 onion or shallot, finely chopped
3/4 small butternut squash, peeled, deseeded and cut into
bite-sized pieces
400g can cherry tomatoes
100g mascarpone
80g spinach
For the crumble
150g plain flour
80g cold butter, cut into cubes
30g parmesan or vegetarian alternative, grated
30g cheddar, grated
30g walnuts, chopped
few thyme sprigs, leaves picked
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Heat the oven to 200C/180C
fan/ gas 6. Parboil the squash pieces for 5 mins or cover
with a tabsp of oil and roast in the oven for 15 mins.
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Heat the oil in a large frying pan over a
medium-low heat and fry the onion until softened but not
coloured, about 5 mins. Tip in the squash. Cook for
another 10 mins until the squash has completely softened, 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).
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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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DAILY
DINNERS 
