Roasted butternut with rosemary and pecan crumble

Roasted butternut with rosemary and pecan crumble

20 mins Prep · 30 mins Cook

A mouthwatering side dish with a crunchy surprise topping

Created by Spinneys
Prep time 20 minutes
Cook time 30 minutes
Serves 4
Cuisine British
Diet Vegetarian
Preparation Moderate
Nutrition (per serving)
Calories 552
Fat 47.8g
Saturates 18.2g
Protein 4.1g
Carbs 24.3g
Sugars 8.9g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details


Cooking Instructions

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Preheat the oven to 200°C, gas mark 6. Place the butternut halves on a baking tray and drizzle with olive oil and season well with the salt and pepper. Roast for 30-40 minutes or until golden and tender.


To make the crumble, in a medium-sized bowl, combine all the crumble ingredients together and place on a baking paper-lined baking tray.


Lower the oven temperature to 180°C, gas mark 4, and place in the oven.


Bake for 10-15 minutes or until golden.


Serve the butternut topped with the crumble mixture.


TOP TIP: Use the crumble to top roasted cauliflower or cabbage steaks!