Korean · Dessert

Squash Crumble in garlic and scallion

This Korean Crumble leans on garlic and scallion to do the heavy lifting. We slow-cook the Squash for real depth, then bring it together in one pan.

4.6 from 82 cooks

Prep10 min

Cook90 min

Serves6

LevelMedium

Members' recipe

Ingredients

Prep everything first: chop the aromatics, measure the garlic and scallion 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.

Members only

Join Stewart & Musell to open this page and every other premium recipe, plus printable shopping lists. Plans from $89.99/mo billed annually.

See membership Sign in

Korean

Our tested Steamed Sweet Potato Tart: gochujang-glazed, generous, and balanced with garlic and...

45 min · Medium

Korean Members

Korean

Weeknight-friendly Chicken Breast Side with the gochujang and honey we come back to again and...

1 hr 30 min · Medium

Korean Members

Korean

This Korean Scramble leans on kimchi to do the heavy lifting. We smoke the Chickpea for real...

1 hr 27 min · Medium

Korean Members

Korean

Weeknight-friendly Halloumi Pilaf with the soy and sesame we come back to again and again. Big...

35 min · Easy