I love a good fruit crumble (or crisp) as much as the next gal, but a savory ‘crumble’ with veggies? This is not something I ever would’ve imagined creating when I began this blog seven years ago – but this vegan butternut squash crumble is the tastiest dish I’ve made all year.
I know, I know. We’re only 5 days into 2017. I’ll revise: this vegan butternut squash crumble is one of the tastiest new dishes I’ve made during the last year – 2016 included.
Imagine, if you will, the soft, creamy texture of butternut squash, the aromatic sweetness of onions and the hint of earthy herbs paired with a crunchy oat ‘n seed topping. It’s a simple dish and was so unexpectedly tasty that I returned to the kitchen for a second serving before I’d even finished the first.
This recipe is hearty enough to be a main dish and pairs well with some steamed veg or a side salad (if you’re the type of person who is into salads; if you’re not – like me – this simple salad may change your mind). If you’d like to amp up the protein, you could easily throw some cooked beans into the base too.
A quick note before I leave this dish in your capable hands: I added the herbs at the beginning (in step 2 below) and this gave the base a slightly greenish tinge. The colour didn’t bother me in the slightest, but if you have a hunch your family members will recoil at a vaguely green-yellow cream, add in your herbs at the end of step 3.
Speaking of herbs, please experiment with the ones you love in here. Parsley, basil, cumin, coriander, cayenne, paprika, turmeric, fenugreek – give ’em al a whirl (but not all at once!).
Happy 2017! What’s the best thing you’ve eaten all year?
- 1 tbsp coconut oil
- ½ an onion, chopped (about 1 cup)
- 2 tbsp tapioca starch
- 1 cup vegetable broth
- ¾ cup coconut milk
- 1 tsp salt
- ½ tsp dried sage
- ½ tsp dried thyme
- 1 2lb butternut squash, peeled and chopped into ½ inch cubes (about 4 cups)
- ¾ cup gluten-free rolled oats
- ¾ cup sunflower seeds
- 2 tbsp coconut oil
- Heat the coconut oil in a large pot over medium heat. Add the onion and saute for 5 minutes, until softened.
- Sprinkle the tapioca starch over the onions and stir. Add the broth, coconut milk, salt and herbs. Cook for another minute. It should thicken up quickly. Add the butternut squash and ensure it's all coated in the sauce.
- Turn the heat to low and cook for 15 minutes, stirring every 5 minutes to make sure nothing is sticking to the bottom of the pan. The squash should be 'al dente', but will finish cooking in the oven.
- Mix the oats and sunflower seeds together.
- Remove ½ cup of the mixture and grind in a spice grinder or blender until it becomes a rough meal. Mix it back in with the rest of the oats and seeds. (You can skip this part if you feel like it!).
- Add the coconut oil and mix well until the topping is crumbly. You will definitely need to use your hands!
- Preheat the oven to 400 degrees F.
- Put the squash mixture into a large baking dish. You'll need something that is around 9 inches wide. I used an oblong dish.
- Spread the topping over the squash.
- Bake for 15-20 minutes until golden and bubbly.