Butternut Squash Crumble

I adore squash. Any kind, but the best are deep orange, buttery, creamy and nutty. Give me a butternut, a red kuri (aka hokkaido), a turk’s turban or hubbard. Any will do, or better yet, mix them together! As Thanksgiving approaches, a baked squash recipe is right on schedule. And this one takes cheese (surprise, surprise!). What could be better?

Thanks to la Tartine Gourmande for the recipe and lovely photo:)



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

1. In a bowl, combine the flour, walnuts, parsley, Parmesan, and a generous sprinkle of pepper.

2. Add the butter and work with your fingertips 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

5 fresh sage leaves, chopped

Salt and pepper, to taste

1 tablespoon chopped fresh parsley

1/2 cup grated Parmesan

1. Generously butter a 10-inch baking dish.

2. In a large skillet over medium heat, heat the olive oil. Add the butter and when it melts, cook the onion, coriander, and bay leaf, stirring occasionally, for 3 minutes or until softened.

3. Add the tomatoes and cook for 3 more minutes. Add the butternut squash, sage, salt, and pepper. Turn down the heat. Cover and cook for 30 minutes or until the vegetables soften.

4. Set the oven at 350.

5. 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.

6. Bake for 30 to 35 minutes or until the top is golden.





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