This is my first savory crumble and will no doubt go down as a favorite side dish. I haven’t explored much in this territory outside of the sweet berry crumbles but I’m thinking to try more of these.
It’s absolutely delicious, I made it yesterday as a side with roast chicken and Apple + Kale Salad, it all worked so well together, Jeff said I’m getting good at this, ha ha. Me?
The biggest challenge of this recipe was cutting up a butternut squash, the whole time I was hacking away at this thing I kept envisioning that pre-cut squash at Trader Joe’s, that would have been a whole lot easier. But I appreciate eating fresh produce from the market so a little sweat is required sometimes (um, and tears, that onion was insanely strong! I kid you not) But I survived. The Butternut Squash Crumble recipe is from Beatrice Peltre in the Boston Globe, the only change I made was to add cranberries, and I highly recommend it, they work nicely with the herb flavors and add some nice color as well. Oh, and I would suggest taking it easy on the salt, the parmesan gives enough saltiness to the dish so that you really don’t need too much. And I probably don’t need to mention that this would be great for the upcoming holidays, but it really would and I just did.
Butternut Squash Crumble
(adapted from Beatrice Peltre)
- 1 cup flour
- 1/2 cup walnuts, chopped coarsely
- 1 tablespoon chopped parsley
- 1/2 cup grated Parmesan
- Pepper, to taste
- 6 tablespoons butter, diced and at room temperature
In a bowl combine the flour, walnuts, parsley, Parmesan, and a generous sprinkle of pepper.
Add the butter and work with your fingertips (or fork if butter is chilled) until the mixture forms coarse crumbs. Cover and refrigerate.
- Butter (for the dish)
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 red onion, coarsely chopped
- 1 teaspoon ground coriander
- 1 bay leaf
- 1/2 cup canned tomatoes
- 1 peeled butternut squash, cut into 1-inch dice
- 1/2 cup fresh cranberries
- 5 fresh sage leaves, chopped
- Salt and pepper, to taste
- 1 tablespoon chopped fresh parsley
- 1/2 cup grated Parmesan
In a large skillet over medium heat, heat the olive oil. Add the butter until melted, cook the onion, coriander, and bay leaf, stirring occasionally, for 3 minutes or until onions are softened.
Add the tomatoes and cook for 3 more minutes. Add the butternut squash, cranberries, sage, salt, and pepper. Turn down the heat. Cover and cook for 25-30 minutes or until the vegetables soften.
Preheat oven to 350° and butter a 10-inch baking dish.
Discard the bay leaf from the squash mixture. Sprinkle with parsley and Parmesan; stir gently. Transfer the vegetables to the baking dish. Spoon the crumble mixture on top.
Bake for 30 to 35 minutes or until the top is golden.