1/2cup(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 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.
Butternut Squash Crumble - https://whiteonricecouple.com/recipes/butternut-squash-crumble/ Hello! All images & content are copyright protected. Please do not use our images without prior permission and do not re-publish this recipe. Simply link back to this post for the recipe. Thank you. Recipe Note for Salt: All recipes containing salt are based on kosher salt amounts, not table salt. If using table salt, reduce the amount used to taste.