Butternut Squash and Bean Crumble

ingredients for 3-4 portions (easily doubled)
a little oil
1 onion, chopped
2 garlic cloves, crushed (or ~2 inches of puree)
1 red chilli, chopped (or ½-1 teaspoon chilli powder, to taste)
400g tinned tomatoes (or passata)
bouquet garni, or ~½ teaspoon thyme or mixed herbs, plus bay leaf
200ml white wine
200ml vegetable stock
400g tin cannellini beans (or butterbeans), drained
350g butternut squash, chopped (about half a medium-large squash)
salt and pepper, to taste

for the crumble topping:
30g breadcrumbs
15g chopped nuts, eg walnuts, hazelnuts, etc
½ tablespoon fresh or ¼ teaspoon dried herbs, eg thyme, rosemary
a little oil and/or low fat cooking spray

  1. Fry the onions and garlic in a little oil until softened.
  2. Add the chilli, tomatoes, wine, stock, and herbs.
  3. Bring to the boil, then reduce the heat and simmer, uncovered, for 15 minutes.
  4. Add the butternut squash. Bring back to the boil and then again turn down to a simmer for 30-40 minutes, or until the squash is soft enough to eat but not mushy – suggest half the time covered and half uncovered. Add the beans halfway through.
  5. Meanwhile, make the crumble topping by mixing together the breadcrumbs, chopped nuts, and herbs.
  6. Transfer the squash mixture to an ovenproof dish. Sprinkle over the breadcrumb mix, and spray with spray oil (alternatively, mix a few teaspoons of oil into the breadcrumbs before spooning over the base).
  7. Bake at 180C/160C fan (gas 4) for 30 minutes, or until the topping is golden and crispy.

Top tips:

  • Don’t buy premade breadcrumbs – they’re nowhere near as good! A slice of bread is about enough for the recipe above, and can be crumbled by hand using the same motion – rubbing fingers and thumbs together – as you’d use to combine butter and flour for a cake. Alternatively, use a blender.
  • Freezing: although possible to make up and freeze the whole thing, I’d recommend freezing just the base and making fresh topping when you’re ready to cook; this saves the breadcrumbs going soggy.
  • Eat hot or cold.

2 thoughts on “Butternut Squash and Bean Crumble

  1. Pingback: Butternut squash and bean crumble | Apple Jelly Jam

  2. Pingback: Butternut squash and red pepper soup | Apple Jelly Jam

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