Savoury Butternut Squash & Beet Crumble with Sage

The earthiness of the sage leaves and beets pairs perfectly with the bright sweetness of the squash. I love the way the beets half dye the orangey-yellow squash so that the baked crumble looks like a sunset inside.

Crumble Topping:
1 cup rolled oats
1/2 cup spelt flour
1/2 cup walnuts
2 tbsp nutritional yeast
1 tbsp miso (optional but delicious)
1/2 tsp salt
pinch of pepper
1/4 cup olive oil (plus more for drizzling)

Crumble Filling:
3 cups cubed butternut squash (about half a large butternut squash)
1 cup cubed beets (about 2 – 3 beets)
4 sprigs sage, stemmed and roughly chopped
2 tbsp olive oil
1 clove garlic, minced
salt and pepper to taste (pinch of each)

View the full recipe at Spice + Sprout →