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.
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.
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. Generously butter a 10" gratin dish or several small equivalents.
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).
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.
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.)
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.
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.
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