Butter bean & squash crumble

Butter bean & squash crumble

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(23 ratings)

Prep: 25 mins Cook: 2 hrs, 15 mins

More effort

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

  • Freezable

Nutrition: per serving

  • kcal428
  • fat12g
  • saturates2g
  • carbs62g
  • sugars18g
  • fibre13g
  • protein17g
  • salt0.93g
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Ingredients

  • 350g dried butter bean, soaked overnight in cold water
  • 4 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 onions, chopped
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 4 garlic clove, finely chopped
  • 1-2 red chillies, deseeded and finely chopped
    Chillies

    Chilli

    chill-ee

    Part of the capsicum family, chillies come in scores of varieties and colours (from green…

  • 700g jar passata
  • 1 bouquet garni
  • 425ml white wine
  • 425ml vegetable stock
  • 700g squash, peeled, deseeded and cut into chunks

For the crumble

  • 50g breadcrumb
  • 25g walnut, finely chopped
    Walnuts

    Walnut

    wall-nut

    Walnuts are one of the most popular and versatile of all nuts. When picked young, they're…

  • 1 tbsp chopped rosemary
    Rosemary

    Rosemary

    rose-mar-ee

    Rosemary's intense, fragrant aroma has traditionally been paired with lamb, chicken and game…

  • 4 tbsp chopped parsley
    Parsley

    Parsley

    par-slee

    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

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.

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Comments, questions and tips

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catie74
27th Sep, 2016
Not great.
VickiP39
12th Jan, 2015
2.55
Nice but not brilliant, not worth all the effort in my opinion. I was happy with it as a veggie, but resident meat-eater not impressed. Crumble tasted a little 'raw' with the herbs.
sazbaz7
10th Jan, 2012
5.05
This is one of the best veggie recipes I have come across. Even my meat loving son and husband think it is great . If you can`t do without meat it is really good with sausages.
heatherbelle
26th Oct, 2011
5.05
Loved this! I made it with tinned butter beans as well - three average-sized tins. It was tasty and made loads. It would be wonderful to have in the freezer. I did change the topping slightly to make it a bit more interesting - to the listed ingredients I added a little grated parmesan and I rubbed in a couple of tablespoons of butter (instead of the oil). This would be a great dish to take to a "potluck" dinner or make for a buffet.
veritypinkney's picture
veritypinkney
15th Apr, 2011
3.05
I eat a lot of veggie food and found this a little dull. I added parmesan to the crumble and used less liquid but still wasn't overly impressed.
rhiannonclarke
19th Jan, 2011
5.05
How many tins of butter beans would be the equivalent to 350g dried? It would save an awful lot of time.
jennyhyatt
10th Oct, 2010
1.05
I found this way too wet for a crumble, so had to cook it longer to get the sauce to reduce down. Also, the crumble topping was a bit thin and needed to be a lot more crispy. Bit disappointed.
joanna_raeside
3rd Aug, 2010
4.05
Nice veggie recipe. I also used a can of butter beans.
charlievmt
13th Oct, 2009
4.05
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.
emsmith
27th Mar, 2009
5.05
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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