Butter bean & squash crumble

Butter bean & squash crumble

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(29 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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  • 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



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

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



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

  • 1 tbsp chopped rosemary



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

  • 4 tbsp chopped parsley



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


  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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12th Aug, 2017
I used a can of butter beans, 230g butternut squash, tin chopped tomatoes, 1.5 birds eye chillis, 2 garlic cloves, 250/300ml stock with 2 caps of vinegar, used the full recipe amount for crumble with dried Parmesan and 1 tbsp oil and 2 tbsp dried parsley. 2 good sized portons (served with a slice of bread and green beans). Oven wasn't working so used grill for a few min to crisp crumble (after cooking on hob until squash cooked). This was quicker. Added butter beans at same time as tomatoes. Turned out very yummy.
27th Sep, 2016
Not great.
12th Jan, 2015
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.
10th Jan, 2012
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.
26th Oct, 2011
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
15th Apr, 2011
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.
19th Jan, 2011
How many tins of butter beans would be the equivalent to 350g dried? It would save an awful lot of time.
10th Oct, 2010
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.
3rd Aug, 2010
Nice veggie recipe. I also used a can of butter beans.
13th Oct, 2009
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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