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Butternut Squash and Chickpea Crumble with caramelised onions, cream cheese and oaty cheddar topping

9 Feb

Bit of a long title, I know, but I couldn’t leave anything out. All the ingredients are really important and it got you interested didn’t it? Want to see inside? …….OK…..

You need to know how delicious this is. The butternut squash is roasted with rosemary & a little chilli to bring out the sweetness and intensify the flavour. The chickpeas give a textural surprise layer and contrast to the squash. The onions are caramelised with brown sugar and balsamic vinegar. The cream cheese layer gives a creamy sour edge on top of the sweet onions. And the topping, well, it’s a crunchy, cheddar, oatmeal, breadcrumb and olive oil crumble seasoned with a touch of rosemary to echo the squash.

 This is a hybrid of two recipes I had been thinking about making over the last week. The first was an Aubergine Crumble from Flavour by Vicky Bhogal and the second was a recipe for Butternut Squash and Caramelized Onion Cassoulet I found on Cooking Pretty. She bakes the cassoulet with a gruyere topping which really appealed to me so I just put the cheesey crumble mix on top of the cassoulet and changed a few other ingredients. I made four individual crumbles but you could easily make one big one to serve at the table. The result is pure comfort food, warming and delicious…

Butternut Squash & Caramelised Onion Crumble

serves 3 -4 vegetarian

  • 1/2 butternut squash (about 750 gr) washed and cut into 2cm chunks
  • olive oil
  • salt & black pepper
  • a pinch of dried chilli flakes
  • 1/2 tsp rosemary leaves, roughly chopped
  • about 2oo gr (1/2 tin/jar) cooked chickpeas, drained & rinsed
  • 1 large onion, finely sliced
  • 2 tbsp brown sugar
  • 2tbsp balsamic vinegar
  • 1/2 tsp thyme/rosemary, finely chopped
  • about 100 gr cream cheese
  • 50 gr rolled oats
  • 50 gr breadcrumbs
  • about 100 gr grated cheddar (or other cheese)
  • 1/4 tsp finely chopped rosemary leaves
  • olive oil, salt & pepper

Preheat oven to 210 C. Put the squash chunks on a lined baking sheet, drizzle with olive oil, sprinkle with salt, pepper, rosemary & chilli flakes and roast for 35 – 40 minutes or until your squash is soft.

Meanwhile heat some olive oil in a frying pan over a medium heat and fry the onions, thyme/rosemary, brown sugar and balsamic vinegar for about 20 minutes stirring occasionally until caramelised. Make the crumble topping by mixing the oats, breadcrumbs, grated cheese, rosemary salt and pepper in a small bowl. Drizzle over about 3 tbsp olive oil and mix with a fork or your fingers until it resembles a crumble.

When the squash is cooked, remove it from the oven and turn the oven down to 190 C. Tip the squash into a large bowl and blitz with stick blender until it is a chunky puree.  Taste and season if necessary. Pour this into the base of your dish/dishes and spread it out evenly. Season your rinsed chickpeas and scatter them over the squash. Tip the caramelised onions over the chickpeas and spread them about evenly. Spread a thin-ish layer of cream cheese over the onions (it doesn’t matter if it’s messy) and then top with the crumble mixture. Pat it gently and drizzle with olive oil. Bake in the oven for 20 -25 minutes until the top is golden and crispy.

Serve with a green salad for lunch or with some green beans & new potatoes as a more substantial meal. You could also put some pumpkin/squash seeds in the topping if you hadn’t burnt them instead of toasting them like I did! It was still delicious though, as you can see……

This is a really cute dinner party dish as well. You can prepare them beforehand and just heat them up when your guests arrive. Simple…..

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