Even though Christmas is over, the cold winter nights certainly aren’t, but don’t worry, we have the perfect winter-warmer dish for those cosy evenings in. This Butternut Squash and Cherry Tomato Crumble is a unique and flavourful way to enjoy the bounty of fall vegetables. It’s a comforting dish that can stand alone as a vegetarian main course or serve as a flavourful side dish to complement your meal.
Ingredients:
For the Filling:
- 1 small butternut squash, peeled, seeded, and diced
- 1 pint cherry tomatoes, halved
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- Salt and pepper to taste
For the Crumble Topping:
- 1 cup rolled oats
- 1/2 cup all-purpose flour
- 1/2 cup grated Parmesan cheese
- 1/2 cup chopped walnuts
- 1/2 cup unsalted butter, cold and cubed
- Salt and pepper to taste
Method:
- Preheat the Oven: Preheat your oven to 190°C.
- Prepare the Filling: In a large skillet, heat olive oil over medium heat. Add chopped onions and garlic, sautéing until softened. Add diced butternut squash to the skillet and cook for about 5-7 minutes until it starts to soften. Stir in halved cherry tomatoes, dried thyme, salt, and pepper. Cook for an additional 3-5 minutes, allowing the flavours to meld. Remove from heat.
- Make the Crumble Topping: In a bowl, combine rolled oats, all-purpose flour, grated Parmesan cheese, chopped walnuts, cold cubed butter, salt, and pepper. Use your fingers to rub the butter into the dry ingredients until the mixture resembles coarse crumbs.
- Assemble and Bake: Transfer the butternut squash and cherry tomato mixture to a baking dish. Sprinkle the crumble topping evenly over the filling.
- Bake in the Oven: Place the baking dish in the preheated oven and bake for 25-30 minutes or until the crumble topping is golden brown, and the filling is bubbling.
- Serve: Allow the butternut squash and cherry tomato crumble to cool slightly before serving.
