Butternut Squash Crumble

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.

 

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Butternut Squash Crumble
(adapted from Beatrice Peltre)

 

 

 

Topping

 

 

  • 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.

 

 

Squash

 

 

  • 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.

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