Butternut Squash & Cherry Tomato Crumble
Looking for a cozy, savory dish that bridges the gap between comfort food and seasonal freshness? This Butternut Squash & Cherry Tomato Crumble is a satisfying twist on the classic fruit crumble. Roasted butternut squash and juicy cherry tomatoes form a warm, flavorful base, topped with a crispy, herby crumble that’s both rustic and elegant. It’s ideal as a vegetarian main or a standout side dish at a dinner party.
Why You’ll Love This Recipe
- Packed with flavor – The natural sweetness of roasted squash balances perfectly with the acidity of cherry tomatoes.
- Crispy topping – A savory crumble with herbs and cheese adds a delightful crunch.
- Versatile – Serve it as a main, side, or even a vegetarian alternative at holiday meals.
- Make-ahead friendly – Assemble it in advance and bake just before serving.
Ingredients
For the filling:
- 1 medium butternut squash, peeled and diced (about 4 cups)
- 2 cups cherry tomatoes, halved
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- 1 teaspoon dried thyme (or 1 tbsp fresh)
- Salt and pepper, to taste
For the crumble topping:
- 1/2 cup all-purpose flour (or whole wheat for extra nuttiness)
- 1/2 cup rolled oats
- 1/3 cup grated Parmesan cheese (optional for a richer flavor)
- 1/4 cup chopped walnuts or pecans (for extra crunch)
- 1/4 cup cold unsalted butter, cubed
- 1 teaspoon dried oregano or rosemary
- Pinch of salt
Instructions
- Preheat the oven to 400°F (200°C).
- Prepare the filling:
- In a large bowl, toss the butternut squash and cherry tomatoes with olive oil, garlic, thyme, salt, and pepper.
- Spread the mixture in a baking dish (around 8×8 inches or similar size).
- Make the crumble topping:
- In another bowl, combine the flour, oats, Parmesan (if using), nuts, herbs, and salt.
- Add the cold butter and use your fingers or a pastry cutter to rub it into the dry ingredients until the mixture resembles coarse breadcrumbs.
- Assemble and bake:
- Sprinkle the crumble topping evenly over the squash and tomato mixture.
- Bake for 35–40 minutes, or until the topping is golden brown and the vegetables are bubbling.
- Serve warm.
- Garnish with fresh herbs like parsley or basil if desired.
Tips and Variations
- Make it vegan: Skip the Parmesan or use a plant-based cheese. Use vegan butter or olive oil for the crumble.
- Add protein: Mix in cooked lentils or white beans to make it heartier.
- Switch up the squash: Acorn or delicata squash can work as well.
- Use breadcrumbs: No oats? Use coarse breadcrumbs or panko instead for the topping.
Serving Suggestions
This crumble pairs beautifully with a crisp green salad or a light soup. It also makes a great vegetarian centerpiece for a holiday table. If you’re planning leftovers, it keeps well in the fridge for up to 3 days and reheats nicely.
Savory crumbles like this Butternut Squash & Cherry Tomato Crumble are proof that comfort food doesn’t have to be heavy. With vibrant veggies and a toasty topping, it’s a delicious celebration of seasonal ingredients. Try it once, and it might just become a new favorite in your fall and winter cooking rotation.
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