Butter bean & squash crumble

Butter bean & squash crumble

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

Difficulty and servings

Moderately easy

Serves 6

Preparation and cooking times

Preparation time

Prep 25 mins

Cook time

Cook 2 hrs 15 mins

Freezable

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.
Try

KNOW HOW

Sachets of bouquet garni can be found in the supermarket, but you can easily make your own: tie together a couple of bay leaves and a small bunch each of rosemary and thyme with some fine string.

Freezing

Freeze the crumble in the dish before the final baking. Defrost overnight in the fridge, then bake as above.

Per serving

428 kcalories, protein 17.0g, carbohydrate 62.0g, fat 12.0 g, saturated fat 2.0g, fibre 13.0g, sugar 18.0g, salt 0.93 g

Recipe from Good Food magazine, November 2007.

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Latest comments and suggestions

Results 1-20

  • Binder photo kingawhite

    18 November 2007

    kingawhite rated and commented on this recipe

    5 stars

    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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  • Binder photo Wendy

    20 November 2007

    Wendy commented on this recipe

    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.

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  • Binder photo Cath

    20 November 2007

    Cath rated and commented on this recipe

    4 stars

    all the family loved it ......i used tinned chick peas and butter beans to save time and reduced the liquid the second time i made it.

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  • Binder photo sarah's den

    04 January 2008

    sarah's den commented on this recipe

    I used tinned butter beans and it was just as good, also saved a lot of time . Beautiful flavours my grand children and husband loved every bit of it

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  • Binder photo sarah's den

    04 January 2008

    sarah's den rated this recipe

    4 stars

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  • Binder photo iancan

    05 January 2008

    iancan commented on this recipe

    Served this with Duck Tagine - Everyone loved it, although I'll reduce the amount of chilli next time. Leftovers the next day were even better!

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  • Binder photo Steve1209

    07 January 2008

    Steve1209 rated and commented on this recipe

    5 stars

    Another one much loved by the veggie crew in my family!

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  • Binder photo Karen J

    27 January 2008

    Karen J rated this recipe

    5 stars

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  • Binder photo bc500

    01 May 2008

    bc500 rated and commented on this recipe

    5 stars

    This is great even for non-veggies, and was really good cold in a lunchbox the next day. I used all the liquid in the recipe and found it was fine, not too runny at all. Chilli flakes worked well instead of the chillies, this is a great store-cupboard recipe.

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  • Binder photo Julie H

    07 June 2008

    Julie H rated and commented on this recipe

    5 stars

    Delicious! Used a jar of butter beans, dried herbs and no wine but was still wonderful. Made it for tonights dinner and served with steamed veg. There is a lot left over as there is only two of us so I am looking forward to the leftovers!!

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  • Binder photo dorienne

    20 June 2008

    dorienne commented on this recipe

    I changed the topping slightly by using a standard flour and butter crumble and added parmesan. Just awesome. I cook in a couple of restuarants and will be putting this on the menu

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  • Binder photo sally

    27 June 2008

    sally rated and commented on this recipe

    5 stars

    This has to be one of my favourite recipes that I have tried from this site so far. I used canned butter beans, no wine as I didn't have any, I missed the garlic out (purely as I had to go out after dinner and didn't want to smell of garlic!) and made the crumble the traditional way using wholewheat flour.I did use quite a lot less liquid altogether, but the tastes were fabulous, I will be making this regularly.

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  • Binder photo Vegimite

    15 July 2008

    Vegimite rated and commented on this recipe

    5 stars

    This recipe is so simple but it tastes fantastic. I vary it depending on what I have in (chopped tomatoes instead of passata, leave out the wine and always used canned beans) and it always works fine. I don't usually have fresh herbs in so I use dried or a bit of pesto Definitely one of my favourite recipes

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  • Binder photo irene

    28 July 2008

    irene rated and commented on this recipe

    5 stars

    I cooked this for a charity dinner party for my friends. It was delicious and I have passed the recipe on to one of my friends.

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  • Binder photo Marola

    29 December 2008

    Marola rated and commented on this recipe

    5 stars

    As I can not get butter beans here I used tinned cannelini beans instead, but I didn't hold back on the wine, there is no problem getting that! Really enjoyed this but I don't think it would feed six unless it was served as a side vegetable. We had it with jacket pots and yorkshire pudding. Lovely.

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  • Binder photo annemiek

    02 February 2009

    annemiek rated and commented on this recipe

    2 stars

    I really didn't like this dish. It had very mixed reviews, half of my family loved it, the other half hated it. I thought it was very unexciting, big beans in a very winy-tomato-sauce. I served it with roast potatoes, which everyone ofcourse loves, but I wouldn't make this again. If you especially like butter beans, this might be very good.

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  • Binder photo EmSmith

    27 March 2009

    EmSmith rated and commented on this recipe

    5 stars

    I used cannellini beans instead of butter beans (my husband has an inexplicable aversion to the latter) but otherwise stuck closely to the recipe...and it was just delicious. The sauce reduced beautifully and the butternut squash was so tender and juicy. Will definitely make this one again.

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  • Binder photo charlie

    13 October 2009

    charlie rated and commented on this recipe

    4 stars

    Im not a great butter bean fan and love a meat in all my dishes so i replaced the butterbeans for diced chicken which worked brilliantly. i really enjoyed the dish as did the family, the crumble topping was lovely and will be using it as a topping on lots of other dishes.

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  • Binder photo Katharine

    26 February 2010

    Katharine rated this recipe

    5 stars

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  • Binder photo Yorkshire Bex

    05 March 2010

    Yorkshire Bex rated this recipe

    1 stars

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Difficulty and servings

Moderately easy

Serves 6

Preparation and cooking times

Preparation time

Prep 25 mins

Cook time

Cook 2 hrs 15 mins

Freezable

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

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Per serving

428 kcalories, protein 17.0g, carbohydrate 62.0g, fat 12.0 g, saturated fat 2.0g, fibre 13.0g, sugar 18.0g, salt 0.93 g

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