Butternut Squash Crumble

Total Time:
1 hr
 
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

  1. Preheat oven to 375° F. Generously butter a 2-quart gratin dish or several small equivalents.
  2. 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.
  3. Pour the squash mixture into the prepared baking dish(es).
  4. 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.
  5. 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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