We get terribly excited about butternut squash when Fall arrives. Or maybe it’s the opposite and we get excited about Fall because of butternut squash. Either way, this sexy, curvaceous shaped looking gourd is a sign that the holidays are around the corner and we’ll be pacing ourselves with back to back feasts. Time to hit the gym and dojo for extra calorie burning sessions.
The curves of butternut squash are always fun to photograph and when exposed down the center, the squash has even more visual interest. It’s just so darn sexy and pretty. Add some spices, butter and heat, this beautiful beast is double trouble delicious.
We’ve started to get a little bored with our truffled butternut squash soup and our standard roasted butternut squash apple casserole . They are really, really good, but if we have them all of the time, they stop being special.
We started looking around for something we haven’t had before and that sounded delicious. We came upon this Butternut Squash Crumble from Martha Stewart and instantly knew it was a winner. It is a fantastic savory take on a crumble. A different twist for the squash and a different twist for the crumble, and definitely a good marriage.
You can make this in a larger 10″ gratin dish or divvy it up between several smaller ones, either way works great. We made ours with some homemade stock from a smoked turkey and it took the flavors over the top. Regular stock (chicken, turkey, veal) will work fine too and you could always add bacon for a little extra kick. If you happen to be smoking a turkey or any chickens this fall, make sure to save the carcasses to use for stocks. Freeze the stocks in 2 c increments, and pull them out for the the “holy cow” factor for your recipes.
thank you,
todd and diane
**Notes onPhotography: For all you photography buffs, this whole post was shot in our kitchen at 10pm at night with artificial light, speedlights. Here’s our video tutorial on speedlight photography and another flash write up. Matt Wright of Wright Food also has a great write up on photographing food with flashes.
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Butternut Squash Crumble
Adapted from Martha Stewart. This recipe easily changes from 1 lrg 10″ crumble to smaller individual or shared crumbles. Choose the serving size you wish, then for the smaller sizes, reduce the cooking times just a bit. Serves 8.
4 lbs (1820g) Butternut Squash (1 lrg or multiple small) peeled and cut into 1/2-3/4″ pieces
3 T (45ml) Extra-Virgin Olive Oil, for sauteing butternut squash
Sea Salt & fresh cracked Black Pepper, to taste
1 T (15ml) Extra-Virgin Olive Oil, for sauteing shallots
1/2 c (3-4 lrg) Shallots, thinly sliced
1/4 c Italian Parsley, coarsely chopped
1/2 c (120ml) Smoked Chicken or Turkey Stock (regular stock will work fine too)
1 1/2 c (190g) All-Purpose Flour
1 t (5 g) Sugar
2 T (30ml) fresh Thyme, coarsely chopped
1 t (5g) Sea Salt
3/4 c (1.5 sticks-170g) unsalted Butter, cold and cut into 1/4″ pieces
2 lrg Egg Yolks
3-4 T (45-60ml) Ice Water
extra butter for buttering gratin dishes
preheat oven to 375° F
1. Generously butter a 10″ gratin dish or several small equivalents.
2. In a very large skillet heat 3 T of olive oil over medium-high heat. Add butternut squash and saute until all of the squash starts to soften and brown (@ 15 min). (If you don’t have a large enough pan, divide the oil and butternut squash into 2 batches and first cook one half then the other half).
3. While the butternut squash is cooking, heat a small skillet over medium-high heat, add 1 T of olive oil then add sliced shallots. Saute until soft and lightly browned.
4. As butternut squash and shallots finish cooking, add them into a large bowl. Add parsley and stock, then mix well. Pour butternut squash mixture into buttered gratin dish(es). Cover tightly with foil or lid and bake in oven until just tender (@30 min.)
5. While butternut squash bakes, prepare crumble. Place flour, sugar, thyme, and sea salt in a medium bowl. Add butter pieces and pinch with your fingers until mixture is a coarse meal. (You’ll still have some pea sized lumps of butter.) Whisk together egg yolks and 3 T of ice water. Add to flour mix until just combined. If mix is too dry, add remaining 1 T of ice water. Set aside in fridge until squash is ready for topping and finishing bake.
6. Take butternut squash from oven. Remove foil. Scatter crumble topping over squash then return to oven. Bake for another 30 min or until topping is golden brown. Serve warm or at room temperature.
More Great Food Blogger Butternut Squash Recipes:
- Butternut squash and apple casserole
- FoodWoolf - Butternut Squash Gratin
- Good LIfe Eats - Butternut Squash Risotto
- Simply Recipes - Butternut Squash and Apple Soup
- Two Peas and Their Pod- Butternut Squash Pizza, Caramelized Onions, Rosemary
- Kalyn’s Kitchen - Roasted Butternut Squash w/Thyme, Lemon, Parmesan
- David Lebovitz- Israeli Couscous w/ Butternut Squash, preserved lemons
- Smitten Kitchen - Spicy Butternut Squash Salad w/Lentils, Goat Cheese
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{ 42 comments… read them below or add one }
You did it – you made a butternut squash look sexy. Talk about food porn! How clever. Great recipe too.
sally- food porn? we wanted to show how sexy the squash can be, so we like to think of it more like food boudoir! thank you.
I love this take on a crumble with squash. Gets me to eat my veggies!
Jessica- yeah, it’s a wonderful way to eat veggies and lots of them!
I am also just crazy about butternut squash, and I think I could eat it every day in the fall. Beautiful photos; this looks fantastic!
It’s definitely one of our favorite fall-winter vegetables. This is easily one of the best ways we’ve had butternut squash, too. Thanks for the sweet regards!
Looks delicious! Great photography as usual.
As usual, your images instantly make me read and, consequently, cook and eat the dish you feature. This is no different. Many thanks for sharing.
Gosia- thank you, glad the post made you want to cook and eat the dish! that’s what we always hope for. enjoy.
Stunning photography and what a wonderful way to use winter squash. I really can’t wait to try it
.
butternut squash *is* sexy. sounds delish!
You certainly made butternut squash sexy! Loving this recipe!
The photo says it all. I’m on it!
i love the way you styled these
Between this and Matt Bite’s vegetable crumble, I may never eat a non-crumble veggie again! I can’t wait to try this since, like you, I eagerly await butternut squash season and eat it at least once a week during the fall.
One question- I’m curious as to why the butternut squash needs to be sauteed before baking? I’m sure Martha Stewart has some specific purpose to this, but since it bakes for an hour total…is that step necessary? Is it to brown the squah for some carmelization?
Thanks- amazing photos as always.!
Hi Anne- matt’s veggie crumble looks awesome and these savory versions of crumble might be the next big thing!
I am sure this is very tasty…but you outdid yourself with these beautiful pictures.
You guys have done it again! This looks positively delectable! I love winter squash and I think this recipe could be easily converted to gluten free. I’ll have to give it the old college try. I also want to tell you how much I enjoy that you also put hints on how you took the pictures. That really helps me to figure it all out. Cheers!
Dana- this recipe would be so easy to convert o gluten free. What a great idea!
You have made the squash look sexy! I am wondering if one of my funky pumpkins might work in this dish. They are all a bit different and not quite like squash, but it might be worth a try! This looks so good, I don’t think I could go wrong substituting pumpkin.
I love how you put the butternut squash on its richly deserved pedestal. Beautiful post. I’ll have to try it just as soon as i get some of those adorable ramekins.
lollie- thank you! and that pedestal helped make the shot even better and we found it for $5 at a vintage store.
I love you guys–you can make squash sexy! I also love that you can take awesome photos at 10pm–you set the bar so high, and refuse to compromise.
Dana- you are sexxxxy, even more than the squash. for sure.
Did I read the words “divvy up and share” um no. I don’t share when something this good comes my way. The individual ramekins would work better ’cause then these sexy squash crumbles would be all mine. & I could portion control. I think. xo
Marla- yes, yes, you must share.
but the individual serving ramekins will help maintain portion control because it’s so good, everyone will want more.
Mmmm your butternut squash looks amazing. Definitely has my mouth watering.
WOW – never thought i would make a crumble from butternut squash but now i am really curious of how this tastes. I love butternut squash and apple soup that i make all the time, now i have to try this out.
Crumble from butternut squash?? This is first
Interesting!
Kirin- yes, it sounded very interesting to us when we found the recipe. After eating it, it’s so amazing and we’ll always have it on our dinner table!
I SO like the savory of Butternut squash better than the sweet! This looks wonderful! My new fav way to make it – roast it into cubes. Make a compound butter of 1 pound of butter, 1 red chili (I used a red ripened jalepeno from my garden, 2 garlic cloves and a handful of fresh sage. Puree in food processor then throw in about 1/2 cup into a saute pan with the roasted squash and stir around just to melt the butter. To DIE for!
And the pictures, are SOOOO beautiful!
OOOOOh How lovely. Butternut crumble. How scrumptious. I think this is lovely! Wish i loved near…..
Wow, another great way to utilize butternut squash – one of my favorite fall treats!
This is BRILLIANT! I am SO making this very soon.
This looks really good. I’m always on the lookout for new squash recipes. And thanks so much for linking my risotto post!
katie- your risotto post looks so awesome, gotta make it soon.
Hi T&D
Haven’t been to your site in awhile and just took the time to read & see your posts —Love what your doing photo wise doing both conceptual & natural settings. You are both inspirational!
Looking forward to making this dish, sounds and looks delicious! Steaming writing and photos, even the butternut squash in the first photo is starting to perspire!
curvalicious!!!
Just made this for friends the other night along with apple stuffed pork chops sprinkled with blue cheese, it was a devine meal. What a welcome into fall. Thanks for sharing.
We’re finally catching up on our blog reading and are “starring” this post on our Google Reader page. We think this one will go great with a little ice cream!