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.
Recipe courtesy California Walnuts
| Servings |
| 12servings |
| Servings |
| 12servings |
Ingredients
- Crumble
- 2 cups fresh breadcrumbs
- 1 cup walnuts chopped
- 1/2 cup Parmesan cheese fresh grated
- 1/4 tsp cayenne pepper
- 1 tbsp parsley fresh chopped
- 1/2 cup melted butter
- Filling
- 4 cups butternut squash cut into 1/2-inch (1 cm) pieces
- 2 cups Bosc or Bartlett pears peeled, cut into 1-inch (2.5 cm) pieces
- 2 tbsp all-purpose flour
- 1 tsp ground cumin
- 1 tsp dried thyme leaves
- 1 tsp coarse salt
- 1 tsp Fresh cracked pepper
Servings: servings
Units:
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Ingredients
Servings: servings
Units:
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Instructions
- 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.
Recipe Notes
Per serving: about 200 calories, 5 g protein, 15 g fat (6 g saturated fat), 15 g carbohydrate, 3 g fibre, 25 mg cholesterol, 380 mg sodium. %RDI: 10% calcium, 6% iron, 100% vitamin A, 20% vitamin C.
