Butter Bean Squash Crumble Recipes

CRUMB-TOPPED BUTTERNUT SQUASH

Crumb-Topped Butternut Squash image

This satisfying version of baked squash gets its incredible flavor and melt-in-your-mouth texture from a slow bake followed by a quick broil.

Provided by By Betty Crocker Kitchens

Categories Side Dish

Time 1h5m

Yield 6

Number Of Ingredients 7

Ingredients

1 1/2 lb butternut squash, peeled and cut into 1/2-inch cubes (3 1/2 cups)
2 tablespoons Gold Medal™ all-purpose flour
2 tablespoons lemon juice
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/3 cup Progresso™ dry bread crumbs (any flavor)
2 tablespoons Progresso™ chicken broth (from 32-oz carton)

Steps:

Heat oven to 350° F. Spray 8-inch square pan with cooking spray. In large bowl, mix all ingredients except bread crumbs and broth. Spread in pan.
Bake uncovered about 50 minutes or until squash is tender.
Set oven control to broil. Mix bread crumbs and broth; sprinkle over squash. Broil squash with top about 4 inches from heat about 3 minutes or until bread crumbs are brown.

Nutrition Facts : Calories 70, Carbohydrate 17 g, Cholesterol 0 mg, Fiber 2 g, Protein 2 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 180 mg

BUTTERNUT-SQUASH CRUMBLE

Butternut-Squash Crumble image

Crumbles aren't always sweet: This savory version makes the most of winter squash and fresh herbs.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes

Number Of Ingredients 13

Ingredients

3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into 1/2-inch pieces, plus more for dish
3 tablespoons extra-virgin olive oil
3 small butternut squash (about 4 pounds total), peeled and cut into 3/4-inch chunks
Coarse salt and freshly ground pepper
2 large shallots, thinly sliced
1/4 cup coarsely chopped fresh flat-leaf parsley
1/2 cup homemade or low-sodium canned chicken stock
1 1/2 cups all-purpose flour
3/4 teaspoon sugar
2 tablespoons fresh thyme
1 teaspoon table salt
2 large egg yolks
3 to 4 tablespoons ice water

Steps:

Preheat oven to 375 degrees. Generously butter a 10-inch round gratin dish; set aside. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add half the squash, and season with coarse salt and pepper. Cook, stirring occasionally, until well browned, 8 to 10 minutes. Transfer to prepared dish. Repeat with another tablespoon oil and remaining squash, and transfer to prepared dish. Set aside.
Reduce heat to medium; add remaining tablespoon oil and the shallots to skillet. Cook, stirring frequently, until the shallots are lightly browned, 3 to 5 minutes. Transfer the shallots to baking dish along with parsley and stock; stir well to combine. Cover dish tightly with foil, and bake, stirring occasionally, until squash is just tender, about 30 minutes.
Meanwhile, place flour, sugar, thyme, and table salt in a food processor; pulse to combine. Add butter, and process until mixture resembles coarse meal. Whisk together the yolks and 3 tablespoons ice water in a small bowl; add to flour mixture. Pulse until the mixture just comes together. If crumble is too dry, add remaining tablespoon ice water.
Remove the squash from oven, and remove foil. Arrange the crumble on top. Return to oven, and bake until the topping is golden brown and the squash is very tender, about 30 minutes. Serve warm or at room temperature.

BUTTER BEAN & SQUASH CRUMBLE

Butter bean & squash crumble image

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

Provided by Mary Cadogan

Categories Dinner, Lunch, Main course, Supper

Time 2h35m

Number Of Ingredients 14

Ingredients

350g dried butter bean , soaked overnight in cold water
4 tbsp olive oil
2 onions , chopped
4 garlic cloves , finely chopped
1-2 red chillies , deseeded and finely chopped
700g jar passata
1 bouquet garni
425ml white wine
425ml vegetable stock
700g squash , peeled, deseeded and cut into chunks
50g breadcrumb
25g walnut , finely chopped
1 tbsp chopped rosemary
4 tbsp chopped parsley

Steps:

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.
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.
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.

Nutrition Facts : Calories 428 calories, Fat 12 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 62 grams carbohydrates, Sugar 18 grams sugar, Fiber 13 grams fiber, Protein 17 grams protein, Sodium 0.93 milligram of sodium

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