Savoury Squash and Pear Crumble
The sweet taste of squash and pear blended with breadcrumbs and crunchy walnuts provides a simple yet elegant recipe that's bursting with flavour.
Crumble:
2 cups (500 mL) fresh breadcrumbs
1 cup (250 mL) walnuts, chopped
1/2 cup (125 mL) fresh grated Parmesan cheese
1/4 tsp (1 mL) cayenne pepper
1 tbsp (15 mL) fresh chopped parsley
1/2 cup (125 mL) melted butter
Filling:
4 cups (1 L) butternut squash, cut into 1/2-inch (1 cm) pieces
2 cups (500 mL) Bosc or Bartlett pears, peeled, cut into 1-inch (2.5 cm) pieces
2 tbsp (30 mL) all-purpose flour
1 tsp (5 mL) ground cumin
1 tsp (5 mL) dried thyme leaves
1 tsp (5 mL) each coarse salt and fresh cracked pepper
Preheat oven to 350°F (180°C).
Crumble: In bowl, combine breadcrumbs, walnuts, Parmesan cheese, cayenne pepper and parsley until blended. Drizzle in melted butter and stir until mixture is moistened.
Filling: In large bowl, combine squash and pears. Sprinkle with flour, cumin, thyme, salt and pepper. Mix well. Transfer to a greased 13 x 9-inch (3 L) baking dish.
Sprinkle crumble over the filling. Bake until squash and pears are tender and crumble is golden and crisp, about 30 minutes. Let stand at least 10 minutes before serving warm.
Makes 12 servings
PER SERVING: about 200 cal, 5 g pro, 15 g fat (6 g sat. fat), 15 g carb, 3 g fibre, 25 mg chol, 380 mg sodium. %RDI: 10% calcium, 6% iron, 100% vit A, 20% vit C.
Great taste. A little too spicy for my kids and they didn't like the texture. I would suggest half the amount of breadcrumbs and butter and half the pepper. enjoy.