Weeknight-friendly Squash Crumble with the lemon and olive oil we come back to again and again. Big flavour, short shopping list.
Free to cook
Prep everything first: chop the aromatics, measure the lemon and olive oil elements, and pat the squash dry so it colours well.
Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.
Add the butternut squash and steam until it takes on colour and the edges catch, 4 to 6 minutes.
Stir in the parmesan and the rest of the lemon and olive oil flavours, letting them cook out for a minute until fragrant.
Add the fennel along with a splash of stock or water, then cook briskly until everything is tender and the sauce clings.
Taste and adjust the seasoning with salt, pepper and a little acid. It should taste bright, savoury and balanced.
Finish with the topping and serve while hot.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
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