Amazing Butternut Squash & Cherry Tomato Crumble
Okay, so you know how sometimes you just crave something that feels like a hug in a bowl, but you want it to be packed with good-for-you stuff too? That’s exactly how I felt when I first dreamed up this Butternut Squash & Cherry Tomato Crumble. It might sound a little wild – sweet squash with tart tomatoes in a *savory* crumble? – but trust me, it’s pure magic. I’ve been playing around with vegetable-forward dishes for ages, trying to find those unexpected flavour combinations that just *work*. This crumble is one of those happy accidents that turned into a total go-to for me. It’s become my secret weapon when I want a comforting meal that’s still bursting with fresh, vibrant flavours.
Why You’ll Love This Butternut Squash & Cherry Tomato Crumble
Seriously, this Butternut Squash & Cherry Tomato Crumble is a winner for so many reasons. It hits all the right notes:
- It’s ridiculously easy to throw together, even on a weeknight.
- The flavour combo is just out of this world – sweet, tangy, savory, and herby all at once!
- It’s super flexible; works as a hearty main or a fantastic side dish.
Get ready to fall in love with this dish!
Quick and Easy Preparation
You won’t believe how simple this is! Seriously, just chop a few things, toss them together, whip up a quick crumble topping, and bake. It’s pretty much foolproof.
Bursting with Flavor
Imagine sweet, tender butternut squash mingling with juicy, burst-in-your-mouth cherry tomatoes, all topped with a crunchy, cheesy, herby crumble. It’s a flavour party in every single bite!
Versatile Main or Side Dish
This crumble is a chameleon! Serve it up with a big salad for a satisfying vegetarian main, or make it a star side dish alongside roasted chicken or fish. It’s adaptable to whatever you’re craving.
Gathering Your Butternut Squash & Cherry Tomato Crumble Ingredients
Alright, let’s get down to business and gather up everything you need for this amazing Butternut Squash & Cherry Tomato Crumble. Don’t worry, it’s all pretty standard stuff you probably have on hand or can grab easily. For the base, we’ve got that sweet butternut squash, bright cherry tomatoes, a nice red onion for a little bite, and of course, some garlic. A good glug of olive oil and our trusty dried thyme, salt, and pepper tie it all together. Then for that irresistible crunchy topping, we’ll bring in flour, oats, some sharp Parmesan, fresh parsley for brightness, and the star of the show – cold butter!
For the Savory Vegetable Base
First up, you’ll need one medium butternut squash, all peeled, seeded, and cut into nice bite-sized cubes – aim for about 3 cups worth. Then, grab a pint of cherry tomatoes and give them a quick halve. We’ll also need one red onion, sliced thinly, and about 2 cloves of garlic, minced nice and fine. A good drizzle of olive oil (about 2 tablespoons) and 1 teaspoon of dried thyme, plus half a teaspoon of salt and a quarter teaspoon of black pepper will get this part ready.
For the Herby Crumble Topping
Now for the best part – that crunchy topping! You’ll want 1 cup of all-purpose flour, half a cup of rolled oats (either old-fashioned or quick-cooking work fine here, I usually just grab what’s in the pantry!), and a quarter cup of grated Parmesan cheese for that savory punch. Fresh parsley, about a quarter cup chopped, adds a lovely freshness. We’ll add another quarter teaspoon of salt and pepper to this mix. The secret to a good crumble? Half a cup of cold, unsalted butter, cut into little cubes. Make sure it’s cold – that’s key!
Crafting Your Butternut Squash & Cherry Tomato Crumble
Alright, let’s get this Butternut Squash & Cherry Tomato Crumble in the oven! It’s a pretty straightforward process, and honestly, it’s where all the magic happens. First things first, get that oven preheating to 375°F (190°C). You want it nice and hot so everything cooks up beautifully. While it’s warming up, let’s mix our veggies.
Preparing the Vegetable Mixture
Grab a big bowl – the biggest you have! Toss in your cubed butternut squash, those halved cherry tomatoes, the thinly sliced red onion, and the minced garlic. Drizzle everything with the olive oil, sprinkle over the dried thyme, salt, and pepper. Now, get your hands in there (or use a big spoon, but hands are better for this!) and give it all a really good toss. You want every single piece coated in that lovely seasoned oil. Then, spread it all out in an even layer in your 9×13 inch baking dish. No piles allowed!
Assembling the Crumble Topping
Time for the best part – the crumble! In a separate medium bowl, whisk together your flour, rolled oats, grated Parmesan, and chopped fresh parsley. Add in that quarter teaspoon of salt and pepper too. Now, here comes the fun part: toss in those cold, cubed butter pieces. You can use your fingertips to rub the butter into the dry ingredients, or if you’re not a fan of messy hands, a pastry blender works great too. Keep going until it looks like coarse crumbs, with some pea-sized bits of butter still visible. Don’t overmix it into a paste; we want those lovely little crumbly bits!
Baking the Butternut Squash & Cherry Tomato Crumble
Now, take that delicious crumble topping and sprinkle it evenly all over the vegetable mixture in your baking dish. Make sure it covers everything nicely. Pop that dish into your preheated oven and let it bake for about 35 to 45 minutes. You’re looking for that topping to turn a gorgeous golden brown and for the butternut squash to be nice and tender when you poke it with a fork. Once it’s done, pull it out of the oven and let it sit for just a few minutes to cool down slightly before you dig in. It’s hard to wait, I know!
Essential Equipment for Your Butternut Squash & Cherry Tomato Crumble
To whip up this delicious Butternut Squash & Cherry Tomato Crumble, you won’t need a whole lot of fancy gadgets. Just grab a big mixing bowl for your veggies, a medium bowl for the crumble topping, and a good old-fashioned 9×13 inch baking dish. A sharp knife for chopping, a cutting board, and measuring cups and spoons are also essential. Oh, and don’t forget your hands (or a pastry blender!) for getting that crumble topping just right!
Tips for a Perfect Butternut Squash & Cherry Tomato Crumble
Making this Butternut Squash & Cherry Tomato Crumble is pretty straightforward, but a few little tricks can make it absolutely spectacular. Don’t stress if your squash isn’t perfectly uniform in size; it’ll all get tender in the oven. The key is really in getting that topping just right and making sure the veggies are cooked through beautifully. A little bit of care goes a long way!
Achieving the Ideal Crumble Texture
For that ultimate crunchy topping, make sure your butter is truly cold and cut into small cubes. Don’t overwork the crumble mixture; you want to see little bits of butter still in there. This helps it get nice and crispy instead of clumpy.
Ensuring Squash Tenderness
If you’re worried about your butternut squash not getting tender enough, try cutting the pieces a bit smaller and more uniform. Also, make sure you spread the vegetable mixture out in a single layer in the baking dish so the heat can reach everything evenly.
Variations on Your Butternut Squash & Cherry Tomato Crumble
This Butternut Squash & Cherry Tomato Crumble is fantastic as is, but you know me, I love to play around! You can totally tweak it to make it your own. It’s so forgiving and adaptable, which is one of the things I love most about it. Feel free to experiment with what you have in your fridge!
Adding Extra Vegetables
Want to bulk it up even more? Toss in some diced zucchini or chopped bell peppers along with the squash and tomatoes. They add extra color and a nice little something-something to the mix.
Introducing a Spicy Kick
If you like a little heat, this is super easy to adjust! Just add a pinch or two of red pepper flakes right into the vegetable mixture with the other seasonings. It gives it a lovely warmth without overpowering the sweet and savory flavors.
Serving Your Butternut Squash & Cherry Tomato Crumble
This Butternut Squash & Cherry Tomato Crumble is pretty hearty on its own, but it really shines when you pair it with something fresh and light. It makes for such a satisfying meal, whether you’re serving it up for a cozy weeknight dinner or a more relaxed weekend gathering. It’s one of those dishes that feels special without being fussy, you know?
Pairing with a Fresh Salad
Honestly, almost any fresh salad works beautifully here! I especially love a simple mixed greens salad with a light vinaigrette – maybe something lemony or balsamic. A peppery arugula salad also cuts through the richness of the crumble really nicely. It just adds that perfect fresh counterpoint! Check out some salad ideas.
Storing and Reheating Your Butternut Squash & Cherry Tomato Crumble
Leftovers of this delicious Butternut Squash & Cherry Tomato Crumble are honestly just as good, if not better, the next day! Once it’s cooled down completely, just pop it into an airtight container and stash it in the fridge. It should keep well for about 3 to 4 days. When you’re ready to reheat, I find the oven is your best friend here. Pop a portion back into a moderate oven (around 350°F or 175°C) for about 10-15 minutes, or until it’s warmed through and the topping is nice and crisp again. You can also do this in a toaster oven or even carefully in a microwave, but you might lose a bit of that lovely crumble crispness.
Frequently Asked Questions about Butternut Squash & Cherry Tomato Crumble
Got questions about my favorite Butternut Squash & Cherry Tomato Crumble? I totally get it! It’s a bit of a unique dish, but that’s part of its charm. Here are a few things people often ask me:
Can I make this Butternut Squash & Cherry Tomato Crumble ahead of time?
Oh, absolutely! You can assemble the whole thing, minus the crumble topping, a day in advance. Store the veggie mixture and the crumble topping separately in the fridge, then sprinkle the topping on right before you bake it. It’ll still be amazing!
What can I substitute for butternut squash?
If you can’t find butternut squash or just want to switch things up, sweet potatoes work wonderfully! Acorn squash or even pumpkin would be delicious too. Just make sure they’re peeled, seeded, and cubed like the butternut squash. For more ideas on seasonal produce, you can explore our sitemap.
Is this Butternut Squash & Cherry Tomato Crumble gluten-free?
The base is naturally gluten-free, but the crumble topping has flour and oats. For a gluten-free version, you can swap the all-purpose flour for a gluten-free blend and use certified gluten-free rolled oats. It’ll still be delicious!
Nutritional Information for Butternut Squash & Cherry Tomato Crumble
Just a heads-up, these numbers are approximate and can change a bit depending on the exact ingredients you use. But for each serving of this yummy Butternut Squash & Cherry Tomato Crumble, you’re looking at about 350 calories, 20g of fat (with 10g being saturated), 8g of protein, and around 35g of carbohydrates. It’s a pretty balanced dish, packed with flavor and good stuff! For more recipes, check out our homepage.
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Amazing Butternut Squash & Cherry Tomato Crumble
- Total Time: 1 hour 5 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A savory crumble featuring sweet butternut squash and bursting cherry tomatoes, topped with a crunchy, herby crumble.
Ingredients
- 1 medium butternut squash, peeled, seeded, and cubed (about 3 cups)
- 1 pint cherry tomatoes, halved
- 1 red onion, thinly sliced
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- For the Crumble:
- 1 cup all-purpose flour
- 1/2 cup rolled oats
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup cold unsalted butter, cut into cubes
Instructions
- Preheat your oven to 375°F (190°C).
- In a large bowl, combine the butternut squash, cherry tomatoes, red onion, garlic, olive oil, thyme, salt, and pepper. Toss to coat evenly.
- Spread the vegetable mixture in an even layer in a 9×13 inch baking dish.
- In a separate medium bowl, combine the flour, oats, Parmesan cheese, parsley, salt, and pepper for the crumble.
- Add the cold butter cubes to the dry ingredients.
- Using your fingertips or a pastry blender, cut the butter into the flour mixture until it resembles coarse crumbs.
- Sprinkle the crumble topping evenly over the vegetable mixture in the baking dish.
- Bake for 35-45 minutes, or until the topping is golden brown and the squash is tender.
- Let it cool slightly before serving.
Notes
- You can add other vegetables like zucchini or bell peppers.
- For a spicier kick, add a pinch of red pepper flakes to the vegetable mixture.
- Serve with a side salad for a complete meal.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 10g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 40mg
Keywords: butternut squash, cherry tomato, crumble, savory crumble, vegetarian bake, side dish, fall recipe
