Butternut Squash Crumble

 

Butternut squash can go so many places: soup, pot pie, quiche, vegetable dish or pasta. It is one of my favorite fall vegetables. Here is another idea.

David Lebovitz’s My Paris Kitchen has a butternut squash crumble recipe that is as easy as pie. It is generally much easier and forgiving to make a crumble than a pie crust for a pie. I enjoy making this butternut squash crumble for its simplicity. Simple enough that you don’t even need to follow a recipe.

First, make the squash filling. I like getting the whole butternut squashes from Trader Joe’s (at less than $2 each) instead of the pre-cut ones. I used one 2-lb+ squash and cooked half of the recipe. Pricked the butternut surface with a fork, then placed them in the microwave oven for 2-3 minutes to soften the skin. That makes peeling and cutting into cubes so much easier. Cooked the butternut squash cubes in a large pan with olive oil and butter over medium heat. Added salt and pepper and thyme leaves for seasoning. When the squash pieces began to brown, it’s time to add the thin slices of shallots until they’re soften. Chicken stock went in last and reduced it for about 30 seconds. The filling was then ready to go into a heatproof dish to finish cooking at 375°F oven for 30 minutes.

While the squash was baking, I combined the crumble topping by hand with a pastry blender. Working with half of the recipe, it’s quicker than using and, later, cleaning up the food processor. Instead of bread crumbs, I used panko. Other ingredients, including: cornmeal, Parmesan cheese, sage leaves, sugar, salt, butter and egg, went into the mix. The crumble topped the half-baked butternut squash filling. I did not make enough of the topping; half of the recipe did not adequately cover the entire surface of the round dish. It took an additional 20 minutes at 350°F until the topping turned golden brown.

The root vegetable pot pie is one of my favorite sides in the fall. I was hoping that this crumble recipe can be a simplified version of that; and it was. Warm, filling and comforting. Crumbles probably stay crisper longer and reheat better than a pie crust. This is my first attempt at a savory crumble. I could certainly see making more vegetable (or sweet potato) crumbles in the future. I could also see making single-serve crumbles in small gratin dishes.

Please visit Cook-the-book-fridays to see more comments on this recipe from the online group, a community of engaging home cooks, who are working through the recipes in David Lebovitz’s My Paris Kitchen.

Must haves

You Might Also Like

13 Comments

  • Reply
    Emily
    October 8, 2016 at 4:38 am

    I did make this in smaller servings, a gratin dish and a ramekin! We loved it!

  • Reply
    Emily
    October 8, 2016 at 12:05 pm

    This comment has been removed by the author.

  • Reply
    Teresa
    October 8, 2016 at 10:44 pm

    What a beautiful baking dish. It sets off the crumble perfectly. I really like the idea of making smaller ones in gratin dishes. It would make for such a nice presentation at the table.

  • Reply
    Mardi Michels
    October 9, 2016 at 12:01 am

    I think this would be really cute in small ramekins!

  • Reply
    flour.ish.en
    October 9, 2016 at 6:30 am

    I was trying to utilize an underused pie dish. It works and I'm glad you like the way it turns out with the crumble.

  • Reply
    Vicki
    October 9, 2016 at 2:04 pm

    I love butternut squash, but haven't had it for a while. This post makes me want to go grocery shopping.

  • Reply
    Vicki
    October 9, 2016 at 2:04 pm

    I love butternut squash, but haven't had it for a while. This post makes me want to go grocery shopping.

  • Reply
    KB from Prof Who Cooks
    October 9, 2016 at 10:18 pm

    That baking dish is absolutely beautiful and really sets off the crumble so well! I agree that having it in individual ramekins would be great. Such a delicious recipe.

  • Reply
    kitchen flavours
    October 10, 2016 at 3:07 pm

    I got to try it with butternut one of these days. And the crumble is so versatile, that I was thinking of different herbs and cheeses! Nice recipe!

  • Reply
    Betsy
    October 11, 2016 at 1:15 am

    I've never heard of that trick for making it easier to peel and cut the squash. I can't wait to try it! I agree that this is a great formula to try with different vegetables. Individual portions sound adorable too.

  • Reply
    Mary Hirsch
    October 11, 2016 at 1:56 am

    Thanks for reminding me how to cut up the squash more easily. I have done this trick before but was fuzzy and unsure of exactly what to do. I plan to make this for our family Thanksgiving but, like you, will probably make 1/2 a recipe before then. Glad you liked it and know I will also.

  • Reply
    Nana
    October 11, 2016 at 12:48 pm

    I made the full recipe only because I knew I had extra taste testers for dinner, but making smaller portions would work for Jim and I.
    Your crumble looks perfect in that baking dish.

  • Reply
    Best Jackpot Tips
    October 19, 2016 at 6:24 am

    I am happy to find this post very useful for me, as it contains lot of information,keep sharing more new recipees…

    Mcx Silver Tips Free

  • We're open to your comments and suggestions!