Butter bean & squash crumble

Butter bean & squash crumble

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(22 ratings)

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Cooking time

Prep: 25 mins Cook: 2 hrs, 15 mins

Skill level

Moderately easy

Servings

Serves 6

High in fibre, a good source of iron and counts as 4 of your 5-a-day, this is the ideal healthy and warming winter dish

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition per serving

kcalories
428
protein
17g
carbs
62g
fat
12g
saturates
2g
fibre
13g
sugar
18g
salt
0.93g

Ingredients

  • 350g dried butter beans, soaked overnight in cold water
  • 4 tbsp olive oil
  • 2 onions, chopped
  • 4 garlic cloves, finely chopped
  • 1-2 red chillies, deseeded and finely chopped
  • 700g jar passata
  • 1 bouquet garni
  • 425ml white wine
  • 425ml vegetable stock
  • 700g squash, peeled, deseeded and cut into chunks

For the crumble

  • 50g breadcrumbs
  • 25g walnuts, finely chopped
  • 1 tbsp chopped rosemary
  • 4 tbsp chopped parsley

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Method

  1. Rinse the beans and put in a large pan with plenty of water to cover. Bring to the boil, reduce the heat and cook, partly covered, for about 1 hr until tender. Drain well.
  2. Heat 2 tbsp oil in a large pan, add the onions, fry for 10 mins until lightly browned. Add the garlic, chilli, passata, bouquet garni, wine, stock, salt and pepper; bring to the boil. Reduce the heat and simmer, uncovered, for 20 mins, then add the squash and cook for a further 20 mins. Taste and add more seasoning, if necessary.
  3. Heat oven to 180C/fan 160C/gas 4. Stir the beans into the sauce, then transfer to a 2.5-litre gratin dish or two smaller ones. Mix together all the crumble ingredients, plus the remaining 2 tbsp oil, then sprinkle over the beans. Bake for 30 mins until the topping is golden and crisp.

Recipe from Good Food magazine, November 2007

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Comments

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wendygouch's picture

I cooked this dish for my sister and she really loved it. Eating the remainder of the dish the next day she said the flavours had really improved. On cooking the dish I found that I didn't put all the cooking liquid into the final dish as it would have been too wet, however this made a lovely base for a soup so wasn't wasted.

kingamaria7's picture
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Absolutely fabulous! I cooked it for my family, being my husband a big meat-eater it was a gamble but even he loved it!!!!

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