Butter bean & squash crumble

Butter bean & squash crumble

  • 1
  • 2
  • 3
  • 4
  • 5
(28 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
Save to My Good Food
Please sign in or register to save recipes.


  • 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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
27th Mar, 2009
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.
2nd Feb, 2009
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.
29th Dec, 2008
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.
28th Jul, 2008
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.
15th Jul, 2008
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
27th Jun, 2008
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.
20th Jun, 2008
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
7th Jun, 2008
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!!
1st May, 2008
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.
7th Jan, 2008
Another one much loved by the veggie crew in my family!


Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?