Savory Butternut Squash Crumble

This is another lovely seasonal side dish. I received a lot of butternut squash in my CSA share this season and kept looking for new ways to enjoy it. 🙂

This recipe was adapted from My Paris Kitchen: Recipes and Stories by David Lebovitz. I modified the proportions. It would be a great side to serve as part of a Thanksgiving feast.

Yield: Serves 4 to 6 as a side dish

For the Squash Filling:

  • 1 T unsalted or salted butter
  • 1 T extra-virgin olive oil
  • 2 to 2 1/2 pounds butternut squash, peeled, seeded, and diced into 3/4-inch (2 cm) cubes
  • 1 tsp fresh thyme leaves
  • Kosher salt or sea salt and freshly ground black pepper
  • 1/4 cup peeled and thinly sliced shallots (I used 1 large shallot)
  • 1/2 cup (125 ml) chicken stock or vegetable stock
  • 1 T finely chopped fresh flat-leaf parsley

For the Topping:

  • 1/4 cup plus 2 T (52.5g) fresh or dried bread crumbs
  • 1/4 cup (35g) stone-ground cornmeal or polenta
  • 1/4 cup (22.5g/.75oz) freshly grated Parmesan cheese
  • 1/2 T minced fresh sage leaves
  • 1/2 tsp granulated sugar
  • 1/4 tsp sea salt or Kosher salt
  • 2 T (1oz/27.5g) unsalted butter, chilled and cubed
  • 1 large egg
  1. Preheat the oven to 375˚F (190˚C), preferably on convection.
  2. Generously butter a shallow 1 1/2 to 2 quart baking dish with softened butter. (I used a round ceramic baking dish.)

Make the Filling:

  1. Heat 1 tablespoon of the butter and 1 tablespoon of olive oil in a large skillet over medium-high heat.
  2. Add the squash and thyme. Season with salt and pepper and sauté, stirring occasionally, until the squash pieces begin to brown on several sides.
  3. Add the shallots and cook for another few minutes, until they’re softened.
  4. Add the stock and cook for about 30 seconds, stirring, to reduce the stock a bit and heat everything through.
  5. Scrape the squash mixture into the prepared baking dish; stir in the parsley. Press the mixture into a relatively even layer.
  6. Cover the dish snugly with aluminum foil and bake for 30 minutes, until the squash is pretty soft when poked with a paring knife or fork.

Make the Topping:

  1. While the squash is baking, combine the bread crumbs, cornmeal, Parmesan, sage, sugar, and salt in the bowl of a food processor. (Alternatively, the topping can be made by hand in a large bowl, using a pastry blender.)
  2. Add the butter and pulse until the mixture is crumbly and the butter is completely incorporated.
  3. Add the egg and pulse a few more times until the mixture just starts clumping together in bits.

To Finish the Dish:

  1. Remove the squash from the oven, remove the foil, and cover with the topping.
  2. Decrease the oven temperature to 350˚F (180˚C) ad return the dish to the oven.
  3. Bake for about 20 minutes, until the top is golden brown, and serve.

Note: If doubling the recipe, use 1 egg.

About Josette@thebrookcook

I live in Stony Brook, New York on Long Island. I love garlic and baking. My hobby (and love) is to try new recipes. My favorite recipe resources include The New York Times, Food and Wine, Bon Appetit, and Martha Stewart Living. Enjoy!

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