Baked Butternut Squash Crumble-Casserole Recipe
This butternut squash crumble recipe is the perfect Thanksgiving, Christmas or Holiday vegetable side dish. It’s a reader favorite! dish
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!
Video: Butternut Squash Crumble Recipe
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
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
Two Peas and Their Pod- Butternut Squash Pizza, Caramelized Onions, Rosemary
Butternut Squash Crumble
Ingredients
Filling Ingredients
- 3 pounds (1.4 kg) butternut squash (1 lrg or multiple small) peeled and cut into about 1/2" 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
- 3-4 slices bacon or pancetta, cut into small pieces
- 1 cup (70g) chopped brown mushrooms
- 2 tablespoons coarsely chopped Italian parsley
- 1 fresh sage leaf , finely chopped
- 1/2 cup chicken stock or turkey stock
- kosher salt , to taste
- fresh cracked black pepper , to taste
Topping Ingredients
- 3/4 cup (95g) all-purpose flour
- 1/4 cup (30g) finely chopped walnuts
- 1 tablespoon (15ml) brown sugar
- 1/2 tablespoon (8ml) 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
Instructions
- 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 for about 5 minutes. Add parsley, sage, stock, and season with salt and pepper to taste. Remove the butternut squash filling from heat.
- Pour the squash mixture into the prepared baking dish(es).
- Make the crumble topping: Place the flour, walnuts, brown sugar, thyme, salt, and pepper in a 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.
- Scatter crumble topping over squash. Bake for about 40-45 minutes or until topping is golden brown. Serve warm or at room temperature.
A smash up of two of my favorite foods โ butternut squash and stuffing. I didn’t think I could love you guys anymore than I do, but this recipe makes me drool (and thus the food love goes up a notch).
I keep imagining some crumbled turkey sausage in this. More drool.
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!
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.
curvalicious!!!
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!
Hi T&D
Haven’t been to your site in awhile and just took the time to read & see your posts โLove what your doing photo wise doing both conceptual & natural settings. You are both inspirational!
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.
This is BRILLIANT! I am SO making this very soon.
Wow, another great way to utilize butternut squash – one of my favorite fall treats!
OOOOOh How lovely. Butternut crumble. How scrumptious. I think this is lovely! Wish i loved near…..
And the pictures, are SOOOO beautiful!
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!
Crumble from butternut squash?? This is first ๐ 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!
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.
Mmmm your butternut squash looks amazing. Definitely has my mouth watering.
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. ๐ but the individual serving ramekins will help maintain portion control because it’s so good, everyone will want more.