Butternut Squash & Cherry Tomato Crumble

Prep Time: 15 minutes

Cook Time: 35–40 minutes

Total Time: 50–55 minutes

Servings: 6

Calories: ~420 per serving

Ingredients

For the Filling

• 1 medium butternut squash, peeled & cubed

• 2 cups cherry tomatoes

• 1 red onion, sliced

• 3 garlic cloves, minced

• 2 tbsp olive oil

• 1 tsp dried thyme

• 1 tsp smoked paprika

• ½ tsp salt

• ½ tsp black pepper

• 1 tbsp balsamic vinegar

For the Crumble Topping

• 1 cup panko breadcrumbs

• ½ cup grated parmesan

• ½ cup all-purpose flour

• ½ cup cold butter, diced

• ⅓ cup sliced almonds or chopped walnuts (optional but delicious)

• ½ tsp garlic powder

• ½ tsp salt

• ½ tsp black pepper

Instructions

1. Preheat oven: Set to 400°F (200°C).

2. Prepare the filling:
   Toss squash, cherry tomatoes, red onion, and garlic with olive oil, thyme, paprika, salt, pepper, and balsamic vinegar. Spread into a baking dish.

3. Roast the filling:
   Roast for 20 minutes, stirring halfway through.

4. Make the crumble topping:
   In a bowl, mix breadcrumbs, parmesan, flour, garlic powder, salt, pepper, and nuts if using. Cut in the cold butter with your hands or a pastry cutter until crumbly.

5. Combine & bake:
   Sprinkle the crumble mixture evenly over the roasted vegetables.
   Bake 15–20 more minutes, until golden and crisp.

6. Serve:
   Let cool slightly before serving. Perfect as a side dish or vegetarian main.