Name: Butternut squash & cherry tomato crumble
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 6
Ingredients: 1 tbsp olive oil; 1 onion finely chopped; 1 garlic clove finely chopped or grated; 1 small butternut squash peeled, deseeded and cut into bite-sized pieces; 400g can cherry tomatoes; 150g mascarpone; 100g spinach; 200g plain flour; 125g cold butter cut into cubes; 50g parmesan or vegetarian alternative, grated; 50g cheddar grated; 50g walnuts chopped; few thyme sprigs leaves picked

Butternut squash & cherry tomato crumble

Serve crumble for dinner by omitting the sugar and replacing the fruit with a savoury squash filling. It’s a warming dish that’s ideal for autumnal suppers

1 hr 20 min total 20 min prep 1 hr cook 6 580 cal

Instructions

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1 Heat the oven to 200C/180C fan/gas 6. Heat the oil in a large frying pan over a medium-low heat and fry the onion until softened but not coloured, about 10-12 mins. Stir in the garlic and cook for 1 min more before tipping in the squash. Cook for 8-10 mins until the squash has started to soften, 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).
2 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.