Mabon Lunch Crumble
Celebrate the bountiful harvest season with this mouthwatering Mabon Lunch Crumble, a hearty and wholesome vegetarian dish that’s perfect for cozy autumn days. Packed with seasonal flavors, this recipe combines tender butternut squash, sweet carrots, and earthy leeks sautéed with fragrant garlic, thyme, and rosemary, then simmered in rich vegetable stock. The magic lies in its golden, crispy topping—a savory blend of buttery breadcrumbs, Parmesan cheese, and crunchy walnuts—that brings an irresistible texture to every bite. Ready in just an hour, this easy-to-make crumble is both a comforting main course and a delightful side dish. Serve it fresh from the oven and savor the essence of fall with each forkful. Perfect for festive gatherings or a satisfying lunch, it’s a celebration you’ll want to revisit again and again.
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Recipe Information
Ingredients
- 500 g butternut squash
- 200 g carrots
- 2 whole leeks
- 2 tbsp olive oil
- 3 whole garlic cloves
- 1 tsp fresh thyme
- 1 tsp fresh rosemary
- 1 tsp salt
- 0.5 tsp black pepper
- 150 ml vegetable stock
- 150 g breadcrumbs
- 50 g grated Parmesan cheese
- 50 g unsalted butter
- 50 g walnuts (chopped)
Instructions
Preheat your oven to 200°C (400°F).
Peel and dice the butternut squash and carrots into bite-sized cubes.
Slice the leeks into thin rounds and rinse thoroughly to remove any grit.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the minced garlic cloves and cook for 1-2 minutes until fragrant.
Add the diced butternut squash, carrots, and leeks to the skillet. Sauté for 5-7 minutes, stirring occasionally, until they begin to soften.
Season the vegetables with fresh thyme, rosemary, salt, and black pepper. Stir to coat evenly.
Pour in the vegetable stock and let it simmer for 5 minutes until the liquid reduces slightly.
Transfer the vegetable mixture into a baking dish and spread it out evenly.
In a mixing bowl, combine the breadcrumbs, grated Parmesan cheese, and chopped walnuts.
Melt the butter and drizzle it over the breadcrumb mixture. Mix well to ensure the topping is evenly coated.
Sprinkle the breadcrumb mixture evenly over the vegetables in the baking dish.
Place the dish in the preheated oven and bake for 25-30 minutes, or until the topping is golden and crispy.
Remove from the oven and let cool slightly for 5 minutes before serving.
Serve warm and enjoy your savory Mabon Lunch Crumble!
Nutrition Facts
Calories |
532 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.2 g | 40% | |
| Saturated Fat | 11.0 g | 55% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 40 mg | 13% | |
| Sodium | 1101 mg | 48% | |
| Total Carbohydrate | 56.1 g | 20% | |
| Dietary Fiber | 8.9 g | 32% | |
| Total Sugars | 10.6 g | ||
| Protein | 14.4 g | 29% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 281 mg | 22% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 794 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
