Butternut Squash Crumble
There are so many ways to enjoy butternut squash and this recipe is yet another way to do so. Buttery roasted squash topped with a savoury crumble that I could easily snack on alone. A great mixture of textures and tastes all in one dish.
It’s a wonderful side dish option for a big lunch or dinner especially on the weekend when you have a little more time in the kitchen. Its not an overly fussy dish but requires a little bit of time to make from prepping and cutting the squash to browning it and then roasting. All the steps are pretty simple, nothing overly complex but they do take a little time. Well worth it though!
The squash itself lends its sweet sweet flavour that we all love. It’s worth the time it takes to gently brown it before roasting as it gives it a nice nutty flavour and adds an element of texture within it preventing it from turning into mush when it bakes - at least that is what I noted.
The topping is totally delicious. Sage goes so well with pumpkin and squash and is just so nice in this topping - the scent of it runs right through it. Sage is not something that everyone loves and I totally understand that, so if that is the case you can swap it out for some more thyme. The mixture of the breadcrumbs and corn meal is so good. It adds so much crunch to this topping and the Parmesan cheese makes it savoury and irresistible.
If you are looking to change up your sides dishes this fall and have never made this version of a butternut squash bake, I strongly recommend it. We loved it and in fact I ate the leftovers as a meal on its own. I had it with a little feta on the side and it was soo good. The briny salt feta is perfect with the sweet butternut squash. Hope you give it a try and enjoy it!
- ¾ cup (1½ sticks) chilled unsalted butter, cut into ½-inch pieces, plus more for dish
- 3 tablespoons extra-virgin olive oil
- 3 small butternut squash (about 4 pounds total), peeled and cut into ¾-inch chunks
- Salt and pepper to taste
- 2 large shallots, thinly sliced
- 2 tsp fresh thyme leaves
- 1/4 cup coarsely chopped fresh flat-leaf parsley
- ½ cup homemade or store bought chicken stock
For the topping
- ¾ cup fresh or dried bread crumbs
- ½ cup cornmeal
- ½ cup freshly grated Parmesan cheese
- 1 tbsp fresh sage leaves chopped finely or 1 tsp dried
- 1 tsp sugar
- ½ tsp salt
- 4 tbsp of unsalted butter, chilled and cubed
- 1 large egg
- Preheat oven to 375°F and generously butter a 10-inch round gratin dish; set aside.
- Heat 1 tablespoon oil in a large skillet over medium-high heat.
- Add half the squash, and season with salt and pepper.
- Cook, stirring occasionally, until well browned, 8 to 10 minutes.
- Transfer to prepared dish. Repeat with another tablespoon oil and remaining squash, and transfer to prepared dish. Set aside.
- Reduce heat to medium; add remaining tablespoon oil and the shallots and thyme to skillet.
- Cook, stirring frequently, until the shallots are lightly browned, 3 to 5 minutes.
- Transfer the shallots to baking dish along with parsley and stock; stir well to combine.
- Cover dish tightly with foil, and bake until squash is just tender, about 30 minutes.
- While the squash is baking, make the topping.
- In a food processor combine the bread crumbs, sage, cornmeal, Parmesan, sugar, and salt and pulse a a couple of times until combined.
- Add the cubes butter and pulse a few more times until the mixture is crumbly and butter is incorporated.
- Then add the egg and pulse a few more times until the mixture just starts to clump together in bits. You can also make this in a large bowl using a pastry blender or your finger tips to mix in the butter and egg.
- Remove squash from the oven carefully removing the foil.
- Cover the squash evening with the topping and return he dish to oven uncovered.
- REDUCE the temperature to 350°F and bake for 20-25 minutes until top is golden brown.
- Serve with extra grated Parmesan cheese and a sprinkling of chopped parsley.
Adapted from Martha Stewart