Cherry Tomato and Yellow Squash Crumble

Just last week, I noticed the first cherry tomatoes and summer squashes in the farmer’s market.  We had a cool spring and so it seems that everything has been a bit delayed.  Now that summer is in full swing and I’m beginning to wonder just how we are supposed to survive without air conditioning, the local tomatoes and squashes have decided to grace us with their presence.  In another month, we’ll probably have more than we can handle.  For now, they still feel like a treasure.

I baked them into a savory crumble (although the vegetables’ natural sweetness also shone through) and we enjoyed it on our patio with tuna melts.

Later that night we went to a CD release show for a local band, Monarques (they are amazing!), and then met some friends at our favorite late-night spot.  Yup, summer.

What signals the arrival of summer in your world?

Cherry Tomato and Yellow Squash Crumble
makes 6 servings
adapted from Vegetarian Times Magazine, July 2012

– 2 Tbsp butter
– 1 cup fresh breadcrumbs (use gluten-free if you like)
– 2 Tbsp finely chopped parsley
– 1 small yellow onion, chopped
– 3/4 lb small yellow squash, diced
– 1 generous pint (about 3/4 lb) cherry tomatoes, halved
– 1 clove garlic, minced
– 2 Tbsp shredded Parmesan cheese

Preheat oven to 400F.

In a small bowl, mix breadcrumbs and parsley together.  Melt butter in a skillet over low heat and pour a little more than half of it over the breadcrumbs, leaving enough in the pan to sauté vegetables.  Mix butter into breadcrumbs.

Add onion to skillet and sauté over medium-high heat until soft, about 7 minutes.  Stir in squash and cook another 4 minutes.  Stir in tomatoes and cook about 2 more minutes.  Season with salt.

Transfer mixture to a 9-inch square or equivalent baking dish.  Sprinkle cheese on top and then evenly sprinkle breadcrumbs over everything.  Bake 25-30 minutes until top is lightly browned.  Serve hot.

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I shared this post with this week’s Hearth and Soul Hop, Slightly Indulgent TuesdayMelt in Your Mouth Monday, Mix it Up Monday, My Meatless Mondays, and Seasonal Celebration Sunday.

Baked Delicata Squash (or, the weirdest lunch I ever made)

Well, it didn’t take long for school to get back into full swing.  I try not to look too far ahead at my calendar since doing so is likely to throw me into a panic.  I haven’t had a chance to cook a real meal in almost a week, but I’m trying to at least keep the kitchen stocked with quick, healthy food options…and sometimes even that doesn’t quite happen.  Like the other day when I realized that the only thing I really had to pack for lunch was a baked delicata squash.  An entire delicata squash.

It was actually delicious.  It’s just that I don’t think I would recommend making it the main and only course of your meal 🙂  If you haven’t had one of these before, I recommend that you make it your next side dish.  Delicata squash are ridiculously easy to make and have a lovely sweet flavor.  Best of all, their skin is so thin (you might say delicate) that you can eat it along with the flesh.  It’s a lazy person’s dream come true.  This, as well as most types of winter squash, pairs well with other sweet flavors.  Brown sugar is a favorite but you could definitely experiment with another sweetener of your choice.  For this recipe, I actually decided not to add any extra sugar and relied on the sweetness of the squash instead.  I found that this was plenty for me.

Baked Delicata Squash
serves 2

– 1 squash
– a little olive oil
– 1 Tbs coconut oil (or butter)
– a few dashes of cinnamon

1. Preheat the oven to 400F and lightly oil a baking sheet.  Using a sharp knife, cut off the ends of the squash and cut in half, lengthwise.  Scoop out seeds.

2. Place squash face-down on baking sheet and bake for 20-25 minutes until squash is tender and easily pierced with a fork.

3. Remove from oven and spread coconut oil or butter evenly between the two halves.  Sprinkle with cinnamon.  Serve warm.

I love the coconut oil in this, which is good because I have a LOT of coconut oil in my pantry at the moment.  I mean, I have a ridiculous amount for someone who does not have a restaurant of a family of, like, 12 to feed.  Why do I have so much coconut oil?  Because I love deals and when I ran out of my last jar of coconut oil I decided to find the most cost-effective (per ounce) replacement.  I ended up finding it on  The catch being, of course, that it was in bulk.  So here is what showed up on my doorstep a few days later.

[Headsmack]  I love deals too much for my own good.