Back by reader request, here’s our classic butternut squash crumble recipe with new images and updated technique. It’s a holiday reader favorite since 2010 and also shared in our Bountiful Cookbook. Great as a side dish or vegetarian entree, you can adapt it with sausage or ground meat for a meat-lovers version. Enjoy and Happy Holidays!
Sweet, nutty and tender butternut squash
When Fall and Winter arrives, we get giggly excited about butternut squash . It’s one of our favorite vegetables that we rarely ever get exhausted of. 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 2-quarat baking 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 cup increments, and pull them out for the the “holy cow” factor for your recipes.
Hugs to you all,
todd and diane
**Notes onPhotography: For all you food photography buffs, the older images in this post (squash on dark gray background and red vessels) were all shot in our kitchen at 10pm at night with artificial light. We’ll be launching a whole new series of video workshop tutorials on artificial and natural light food photography, food styling, prop styling and how to make food styling surfaces in 2015.
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Butternut Squash Crumble
Yield: Serves 8
Total Time: 1 hour 30 minutes
This recipe easily changes from 2-quart baking dish 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.
- 3 pounds (1.4 kg) butternut squash (1 lrg or multiple small) peeled and cut into 1/2-3/4" pieces
- 2 tablespoons (30ml) olive oil
- 1 teaspoon (5ml) truffled olive oil (optional)
- 3-4 large shallots, thinly sliced
- 2 cloves garlic, minced or crushed
- 2 ounces bacon or pancetta (about 2 thick-cut strips bacon), chopped
- 1 cup (70g) finely chopped brown mushrooms
- 2 tablespoons coarsely chopped Italian parsley
- 1 fresh sage leaf, finely chopped
- 1/2 cup (120ml) chicken or turkey stock
- kosher or sea salt, to taste
- fresh cracked black pepper, to taste
- 3/4 cup (95g) all-purpose flour
- 1/4 cup (30g) finely chopped walnuts
- 1 tablespoon (15ml) brown sugar
- 1 tablespoon (15ml) chopped fresh thyme
- 1 teaspoon (5ml) kosher or sea salt
- fresh cracked black pepper, to taste
- 1/2 cup (1 stick or 113g) cold unsalted butter, cut into 1/4" pieces
- Preheat oven to 375° F. Generously butter a 2-quart gratin dish or several small equivalents.
- Make the filling: In a large skillet heat olive oil (and optional truffled olive oil) over medium-high heat. Add the shallots, garlic, and bacon or pancetta, and sauté until the shallots are soft, 1-2 minutes. Add the mushrooms and butternut squash and sauté until the squash starts to soften and brown, about 15 minutes.
- Add parsley, sage, stock, and season with salt and pepper to taste. Pour the squash mixture into the prepared baking dish(es). Cover tightly with foil or lid and bake in oven until just tender, about 30 minutes.
- Make the crumble topping: While butternut squash bakes, prepare crumble. Place the flour, walnut, brown sugar, thyme, salt, and pepper in a medium bowl. Add butter pieces and pinch with your fingers until mixture is the consistency of coarse meal, there will still be some pea sized lumps of butter. Set aside in freezer until squash is ready for topping.
- Removing the dish from the oven and uncover. Scatter crumble topping over squash and then return to oven. Bake for 45 minutes or until topping is golden brown. Serve warm or at room temperature.
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Recipe Note for Salt: All recipes containing salt are based on kosher or sea salt amounts, not table salt. If using table salt, reduce the amount used to taste.
More Great Food Blogger Butternut Squash Recipes:
Butternut squash and apple casserole
Our Easy Butternut Squash Soup with Truffle Oil
Dairy Free Butternut Squash and Pear Soup
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