Description
A savory crumble featuring sweet butternut squash and bursting cherry tomatoes, topped with a crunchy, herby crumble.
Ingredients
Scale
- 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