This butternut squash crumble recipe is the perfect Thanksgiving, Christmas or Holiday vegetable side dish. It’s a reader favorite! 
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!
Watch the delicious 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
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print recipeButternut Squash Crumble
Yield: Serves 8
Total Time: 1 hour
This recipe easily changes from a 2-quart baking dish crumble to smaller individual crumbles. Choose the serving size you wish, then for the smaller sizes, reduce the cooking times just a bit.
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
- about 3-4 slices bacon or pancetta,cut into small pieces
- 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
Topping Ingredients
- 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
Directions:
- 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, 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.
- Scatter crumble topping over squash. Bake for about 40-45 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
Two Peas and Their Pod- Butternut Squash Pizza, Caramelized Onions, Rosemary
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Your photos are just perfection…seriously inspirational!
Beautiful photos … this butternut squash crumble is so inviting!
Love this receipe. The pics are really mouth watering.
I wonder if butternut squash will ever go out of style. I hope not, I love finding new recipes that enhance it flavor. Can’t wait to try this one.
Pinned to my Healthy Casserole board. Happy to have the sign-up for your newsletter. Happy Holidays – I miss you both!
A smash up of two of my favorite foods – 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 —Love 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 🙂 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. 😉 but the individual serving ramekins will help maintain portion control because it’s so good, everyone will want more.
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.
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.
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. 😉
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!
I am sure this is very tasty…but you outdid yourself with these beautiful pictures.
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 love the way you styled these
The photo says it all. I’m on it!
You certainly made butternut squash sexy! Loving this recipe!
butternut squash *is* sexy. sounds delish!
Stunning photography and what a wonderful way to use winter squash. I really can’t wait to try it :).
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.
Looks delicious! Great photography as usual.
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!
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!
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.