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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Spicy tomato chicken

spicy tomato chicken

Spring is here, and it’s past time I added some more main courses to this site – not to mention dispelling the myth that I’m vegetarian!

Most of my recipes fall into the ‘batch cooking’ category – single portions can seem like too much effort. This one, however, isn’t really freezable BUT it does make great leftovers for the next day! Today I’ll have this mexican-ish-inspired spicy tomato chicken with rice, then tomorrow’s lunch will be the other portion served in a wrap.

That said, it’s still not the least-effort cooking preparation (cooking: easy as it gets!): in particular, peeling tomatoes can be a bit of a pain. I would totally recommend the effort over using tinned tomatoes, though – the flavour difference is very noticable. See the ‘Top Tip’ on the recipe page for how to make the process much easier!

Another time saving tip is to make this up the night before, and leave it in the fridge marinating. Alternatively, the sauce ‘paste’ will last in a small tub for a couple of days, ready for you to add the chicken and vegetables.

The main bonus for going to all this effort is that this is an uber-healthy meal. From experimenting over the years, I’ve found that you can eliminate the need for added oil with this one, as the combination of the tomato puree and the juices from the tomato work fine from just bunging the whole lot in the pan. More, just because it is very healthy, there is still tons of flavour in this dish! Enjoy 🙂