Savory Butternut Squash and Cherry Tomato Crumble
A comforting vegetarian main featuring tender butternut squash and juicy cherry tomatoes in a creamy mascarpone sauce, topped with a crunchy walnut and herb crumble. This dish is the perfect balance of sweet, savory, and satisfying textures.
Servings6 Portions
Prep Time20 Mins
Cook Time60 Mins
Difficulty
Intermediate
Ingredients
6
- butternut squash1 small
- canned cherry tomatoes400 g
- spinach100 g
- onion1
- garlic1 clove
- mascarpone150 g
- plain flour200 g
- cold butter125 g
- cheddar cheese50 g
- Parmesan cheese50 g
- walnuts50 g
- olive oil1 tbsp
- fresh thyme1 few sprigs
Step-by-Step Instructions
01
Preheat your oven to 200°C (180°C fan/gas 6). Heat the olive oil in a large frying pan over medium-low heat. Add the finely chopped onion and cook for 10–12 minutes until softened and translucent, ensuring it doesn't take on any color.
02
Stir in the garlic and cook for 1 minute until fragrant. Add the butternut squash pieces and cook for 8–10 minutes, stirring occasionally, until the squash begins to soften.
03
Mix in the canned cherry tomatoes, mascarpone, and spinach. Season generously with salt and pepper, then cook for a few more minutes until the spinach has wilted and the sauce is well combined. Transfer the mixture into a medium baking dish (approximately 22 x 22 cm).
04
To make the crumble topping, place the flour and cold butter in a bowl and rub them together with your fingertips until the mixture resembles coarse breadcrumbs. Alternatively, pulse them in a food processor. Stir in the grated Parmesan, cheddar, chopped walnuts, and thyme leaves, then season lightly.
05
Scatter the crumble topping evenly over the squash filling, being careful not to pack it down. Bake for 30–40 minutes until the squash is completely tender and the crumble is golden and crisp.
