Butternut squash and bean crumble

I’m not doing too well on the mix of recipes (or new recipes – yet!) as all these yummy vegetarian dishes have me looking up ones I haven’t tried in a while!

I’m not sure what’s taken me so long to make this Butternut Squash and Bean Crumble again, as it was absolutely delicious! I do love butternut squash, and the mix of the wine and tomatoes is a lovely base. The chilli surprised me a little, but it works – I used a level teaspoon, and wouldn’t want it any hotter. I might, however, have to try butter beans (lima beans, I think?) next time, as the cannellini were a bit small and inconsequential in the finished dish.

The crumble topping is one I intend to try on other things: the breadcrumbs went lovely and crispy, and my experiment of adding some mixed seeds (pumpkin, sunflower, sesame) added some lovely crunch and colour – I’ll be doing that again!

My one concern about this recipe is portion size. I remembered the first time I made this ended up with just HUGE portions (perhaps I misread the original recipe‘s 6 portions and thought it was 4?). This time, I halved the recipe – and please don’t worry, I have a great way to use up the other half of the squash! – thinking it would make four decent portions, instead of three huge: instead, I must confess that my version of the recipe gives more of a lunch portion than main course (although: perfect excuse for dessert!). I ended up eating 2/3rds of the half I cooked (the other half is in the freezer), and will throw some salad together with the remaining third for tomorrow’s lunch.

It was really hard to stop here and leave some for tomorrow's lunch...!

It was really hard to stop here and leave some for tomorrow’s lunch…!

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One thought on “Butternut squash and bean crumble

  1. This looks super hearty and delicious! It reminds me a bit of a dish that my dad used to make when I was younger, but his used zucchini rather than butternut squash. Given that I like butternut squash far more, I’ll have to try this sometime!

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