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Squash and celeriac crumble recipe

Squash and celeriac crumble recipe

29 ratings

Try something different with this savoury crumble for a delicious veggie main. Red onion, celeriac and squash are cooked until tender under a crisp, cheesy crumble topping. See method

  • Serves 4
  • 15 mins to prepare and 45 mins to cook
  • 326 calories / serving


  • 1 red onion, cut into wedges
  • ½ celeriac, chopped
  • ½ squash, chopped
  • 500ml vegetable stock
  • 50g plain flour
  • 50g oats
  • 50g butter, diced
  • 25g grated Parmesan
  • 2 tbsp thyme leaves
  • 1 lemon, zested
  • 1 x 300ml tub half-fat crème fraiche
If you don't have red onions, try using white, brown or spring onions

Each serving contains

  • Energy

  • Fat

    16g 23%
  • Saturates

    9g 45%
  • Sugars

    10g 11%
  • Salt

    1.6g 27%

of the reference intake
Carbohydrate 35.3g Protein 11.2g Fibre 4.5g


  1. Preheat the oven to gas 5, 190°C, fan 170°C. Put the onion wedges in a 2 litre ovenproof dish, with a splash of water. Bake for 15 mins, until just starting to soften.
  2. Meanwhile, put the celeriac and squash in a pan with the vegetable stock. Bring to the boil, then reduce the heat and cook for a further 8 mins, until tender. Drain and leave to cool.
  3. For the crumble topping, combine the plain flour and the oats in a large bowl. Rub in the diced butter, until the mixture resembles breadcrumbs. Stir through the Parmesan, thyme and lemon zest. Remove the onions from the oven and add the celeriac and squash to the dish. Stir to combine, then dollop over the crème fraîche. Scatter over the crumble mixture and bake for 20-25 mins, until bubbling and golden.

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