Our tested Crispy Squash Crumble: slow-simmered, generous, and balanced with garlic and basil. Serves 4 people with plenty to go around.
Free to cook
Prep everything first: chop the aromatics, measure the garlic and basil 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 crisp until it takes on colour and the edges catch, 4 to 6 minutes.
Stir in the dried oregano and the rest of the garlic and basil 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.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
Italian
Members
A coastal take on Lentil Fritters, built on lemon and olive oil and finished the way we like...
Italian
Members
Our tested Smoked Black Bean Side: rustic, generous, and balanced with brown butter and sage....
Italian
Members
A Tuscan take on Black Bean Mash, built on garlic and basil and finished the way we like it....
Italian
Members
Weeknight-friendly Halloumi Chowder with the brown butter and sage we come back to again and...