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.

North African Bean Stew with Winter Squash

This is a healthy and hearty vegetarian stew. We ate it over brown Basmati rice with steamed spinach on the side. I loved that it was loaded with warm spices.

The recipe was adapted from Brooklyn’s Kos Kaffe via The New York Times, contributed by Melissa Clark. I used farro instead of barley, used canned beans, and increased the amount of garlic. I also reduced the amount water to achieve a thicker consistency. Nice.

Yield: Serves 8 to 10

For the Baharat Spice Blend:

  • 1 T sweet paprika
  • 1/2 T ground coriander
  • 1/2 T ground cumin
  • 1/2 T ground turmeric
  • 1 tsp freshly ground black pepper
  • 1/2 tsp freshly grated nutmeg
  • 1/2 tsp freshly ground cardamom
  • 1/2 tsp ground allspice

For the Stew:

  • 5 T extra-virgin olive oil, more for serving
  • 2 leeks, white and green parts, diced
  • 1 bunch cilantro, leaves and stems separated
  • 1 cup finely diced fennel, fronds reserved (1 medium or 1/2 large fennel bulb)
  • 4 large garlic cloves, finely chopped
  • 2 1/2 tablespoons baharat spice blend
  • 1 small (or 1/2 large) cinnamon stick
  • 2 tablespoons tomato paste
  • 2 quarts chicken or vegetable stock
  • 1/2 cup pearled barley or farro (I used Trader Joe’s 10 minute farro)
  • 2 1/2 teaspoons kosher salt, more as needed
  •  large pinch saffron, crumbled
  • 4 cups cooked beans or chickpeas (I used 2 15-oz cans of chickpeas, drained and rinsed)
  • 2 cups peeled and diced butternut squash (1/2 large or 1 small squash)
  • 3/4 cup peeled and diced turnip (1 medium)
  • 1/2 cup red lentils
  • plain yogurt, for serving (I used Greek yogurt)
  • aleppo pepper or hot paprika, for serving
  • brown Basmati rice, for serving, optional
  1. Make the baharat spice blend. Set aside.
  2. Cut leeks in half, slice into half moons, and soak in a bowl of water. Drain and finely chop in a food processor.
  3. In a large pot over medium heat, heat oil and cook leeks until they begin to brown, 10 to 12 minutes. (I used a large enameled cast iron Dutch oven.)
  4. While the leeks cook, finely chop the cilantro stems, fennel and garlic in a food processor.
  5. Stir the cilantro stems into the pot, along with diced fennel and garlic. Cook for 2 minutes.
  6. Stir in baharat, cinnamon and tomato paste, and cook until paste begins to caramelize, about 2 minutes.
  7. Stir in broth, 1 cup water (water can be omitted for a thicker consistency), the barley/farro, and the salt. Bring to a gentle boil, stir in saffron, if using, and reduce heat to medium. (The original recipe uses 3 cups of water- increase for a more soup-like consistency, as desired.)
  8. Simmer uncovered for 40 minutes. (I simmered the stew for 20 minutes because I used par-cooked farro.)
  9. Stir in beans, squash, turnip and lentils; cook until barley/farro and vegetables are tender, about another 30 minutes.
  10. Taste and adjust seasonings, if desired. Remove cinnamon stick.
  11. Ladle stew into bowls. (I served it over rice.)
  12. Spoon a dollop of yogurt on top and drizzle with olive oil. Garnish with cilantro leaves, fennel fronds and Aleppo pepper or paprika, as desired.

Skillet Phyllo Pie with Butternut Squash, Kale, & Feta

This is another “healthyish” cast iron skillet recipe from Bon Appétit. It was almost my entire CSA box in a pie. 🙂 I incorporated CSA leeks, butternut squash, and Toscano kale. Very seasonal- perfect.

I had an abundance of kale, so I made the pie in a large (12-inch) skillet. I also incorporated kohlrabi greens. Because this recipe is very adaptable, the finished pie size can be modified depending upon the volume of filling. Any other greens would work too.

The recipe was adapted from Bon Appétit, contributed by Anna Jones. The lemon zest was essential. We had a green salad made with my CSA romaine lettuce on the side. 🙂

Yield: 6 servings

  • 3 tablespoons olive oil, plus more for brushing
  • 2 large leeks, white and light green portions, cut into 1/4-inch half-moons and soaked OR 2 medium red onions, finely chopped
  • 1/2 small butternut squash (about 1 to 1 1/2 pounds), peeled, cut into 3/4-inch pieces
  • 1 1/2 teaspoons fresh thyme
  • 1/2 teaspoon crushed red pepper flakes
  • 1 bunch Tuscan kale, ribs and stems removed, thinly sliced into 1/4-inch crosswise ribbons (I used about 8 cups) 
  • 2 to 3 large eggs, beaten to blend (I used 3 eggs for a 12-inch pie)
  • 3 ounces Parmesan, grated (I used Parmigiano-Reggiano)
  • 1 teaspoon finely grated lemon zest (I used the zest of one lemon)
  • Kosher salt and freshly ground black pepper
  • 8 ounces frozen phyllo pastry, thawed (half a 1-pound package)
  • 4 to 6 ounces fresh goat cheese or feta, crumbled, divided
  1. Place a rack in lower third of oven; preheat to 400°, preferably on convection.
  2. Heat 3 tablespoons of oil in a large ovenproof skillet over medium. Add leeks or onions and cook, stirring occasionally, until softened but not browned, 6–8 minutes.
  3. Add squash and cook, stirring occasionally, until almost tender, 8–10 minutes.
  4. Mix in thyme and red pepper flakes and transfer to a large bowl; let cool.
  5. Wipe out and reserve skillet.
  6. Add kale, eggs, Parmesan, and lemon zest to squash mixture and gently mix to combine; season with salt and pepper.
  7. If using 6 ounces of cheese, incorporate 2 ounces into the kale-squash mixture.
  8. Working quickly so that the phyllo doesn’t dry out, layer phyllo sheets inside reserved skillet, letting 2-3 inches hang over the edge. (I placed them in a circular fashion. I also brushed some oil between every few layers.)
  9. Spoon kale-and-squash mixture into phyllo and dot top with cheese.
  10. Brush edges of phyllo lightly with oil and fold over filling, overlapping slightly, leaving center exposed.
  11. Cook pie over low to medium-low heat until bottom of pastry is just golden (carefully lift up on one side with a heatproof rubber spatula so that you can take a peek), about 3 minutes.
  12. Transfer skillet to oven and bake pie until kale is wilted and tender and phyllo is golden brown and crisp, 20–25 minutes.
  13. Let pie cool in skillet at least 10 to 15 minutes before slicing into wedges.

Do Ahead: Pie can be baked 6 hours ahead. Let cool; store uncovered at room temperature.

Baked Risotto with Chicken Thighs & Winter Squash

I have one more butternut squash recipe to share. This creamy and hearty one-pot dish was an absolute crowd-pleaser. I used butternut squash, but this dish could also be prepared using Kabocha or acorn squash instead.

This recipe was adapted from Martha Stewart Living’s Everyday Food. I used butternut squash instead of Kabocha, substituted boneless, skinless chicken thighs for bone-in, used thyme instead of oregano, and increased the amount of garlic. I served the dish with roasted cauliflower.

Yield: Serves 6 to 8

  • 3-4 T vegetable oil, divided
  • 8 boneless, skinless chicken thighs
  • coarse salt and freshly ground black pepper
  • 1 large white onion, diced medium
  • 4 cups of large chunks (about 1 1/4 pounds) butternut, Kabocha, or acorn squash
  • 4 large cloves garlic, minced
  • 6 sprigs of thyme or oregano
  • 1 1/2 cups Arborio rice
  • 1/4 cup dry white wine
  • 3 1/2 cups chicken stock
  1. Preheat oven to 375 degrees, preferably on convection.
  2. In a large heavy pot with a tight-fitting lid, heat 3 tablespoons of oil over medium-high heat. (I used an enameled cast iron pan.)
  3. Pat the chicken dry and season with salt and pepper.
  4. In batches, cook chicken, “skin side” down, until deep golden and fat is rendered, 6 to 7 minutes. Flip and cook 1 minute more. Transfer chicken to a plate.
  5. Reduce heat to medium and add remaining tablespoon oil, if needed, to pot. (I didn’t add additional oil and used the chicken drippings in the pot instead.)
  6. Add onion and squash and cook until onion is translucent, 8 minutes.
  7. Add garlic and thyme/oregano and cook until fragrant, 30 seconds.
  8. Add rice and cook, stirring, until opaque, 1 to 2 minutes.
  9. Add wine and cook, stirring, until completely evaporated, 1 to 2 minutes.
  10. Add broth, 1/2 teaspoon salt, and 1/4 teaspoon pepper; stir to incorporate. Then return the chicken to the pot, “skin side up.”
  11. Bring to a boil; cover, transfer to oven, and cook until liquid is absorbed and rice is tender, 25 minutes.
  12. Let sit, covered, 10 minutes. Serve.

Slow Cooker Chicken Tagine with Butternut Squash

I made this full-flavored Moroccan dish when we were dreaming of a family trip to Morocco. (Currently still a dream trip!) It was amazing to be able to create a tagine-like dish using a slow cooker. My husband actually often asks me if I “need” a tagine. 🙂

This recipe was adapted from The New York Times, contributed by Sarah DiGregorio. I increased the amount of garlic and served the chicken over Israeli couscous with sautéed kale on the side. The chicken was falling-off-of-the-bone tender. Wonderful!

Yield: Serves 6 to 8

Time: 4 1/2 to 6 1/2 hours

  • 1 medium (2 to 2 1/2 pound) butternut squash, peeled, halved lengthwise, seeded and cut into 3-inch-by-1-inch wedges
  • 8 pitted dates, such as Medjool, halved
  • Kosher salt and freshly ground black pepper
  • 1 (3-inch) cinnamon stick
  • 2 teaspoons sweet paprika
  • 1 ½ teaspoons turmeric
  • 1 teaspoon ground cumin
  • ½ teaspoon hot smoked paprika
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ¼ teaspoon cayenne pepper
  • 2 T canola oil
  • 3 ½ to 4 pounds bone-in, skin-on chicken thighs, trimmed (I used 8 thighs)
  • 1 large red onion, finely chopped
  • ¼ cup minced ginger (from about a 4-inch piece peeled ginger)
  • 6 to 8 large garlic cloves, minced
  • ¼ cup lemon juice (from about 1 large lemon), plus more to taste
  • leaves of 1 small bunch flat-leaf parsley, chopped
  • 4 scallions, thinly sliced
  • cooked couscous or pita for serving, optional (I used Israeli couscous)
  • plain yogurt, for topping, optional (I used 2% Greek yogurt)
  • toasted slivered almonds, for topping, optional
  1. Finely chop the onion in a food processor; set aside. Mince the ginger and garlic in a food processor; set aside.
  2. Put the squash wedges and pitted dates into a 6- to 8-quart slow cooker. Season generously with salt and pepper.
  3. In a small bowl, combine the cinnamon stick, sweet paprika, turmeric, cumin, hot smoked paprika, ground ginger, cloves and cayenne and set aside.
  4. Warm the oil in a large skillet over medium-high heat.
  5. Pat the chicken dry and season it generously with salt.
  6. Working in two batches, put the chicken in the skillet skin side down and cook without moving it until the skin is deeply golden, crisp, and releases fairly easily from the bottom of the pan, about 5 to 8 minutes per batch. (You need to brown only the skin side.) Transfer the chicken to the slow cooker, nestling the thighs skin side up and in one crowded layer on top of the squash.
  7. Decrease the stovetop heat to medium. If there is a lot of rendered fat in the pan, pour off all but a thin layer to cover the entire bottom of the skillet. Add the onion, season with salt, and cook, stirring to scrape up the browned bits on the bottom of the pan, until the onion is softened, about 5 minutes.
  8. Add the ginger and garlic, and cook, stirring, until fragrant, about 1 minute.
  9. Add the reserved spices and stir well for about 30 seconds, until the mixture is a uniform brick red.
  10. Add the lemon juice, stir well to incorporate the browned bits, then scrape the mixture over the top of the chicken, making sure to include any spice-stained oil that remains.
  11. Cook on low until the squash and chicken are very tender and the flavors are mellow, at least 4 hours and up to 6 hours. If it’s more convenient, you can let the slow cooker switch to warm after 6 hours. The dish will hold on warm for another 2 hours before the chicken starts to dry out.
  12. Remove and discard the cinnamon stick. Add additional lemon juice and salt, to taste, and fold in the chopped parsley and scallions.
  13. Serve with couscous or pita, topped with yogurt and toasted almonds, as desired.

Butternut Squash, Sage, & Ricotta Manicotti

I made this baked pasta dish to serve on Thanksgiving Eve. My Mother-in-Law asked that I post the recipe so that she could make it to serve to vegetarian guests. It was such a compliment! This post is quite belated- oops. :/

This recipe was adapted from Martha Stewart Living’s Everyday Food. I used manicotti noodles instead of lasagna and modified the proportions. I boiled the squash in the salted pasta water but may roast it instead next time to enhance its flavor. It was cheesy, creamy, and rich comfort food.

Yield: Serves 8 to 10

  • 6 T olive oil, plus more for baking dish
  • coarse salt and freshly ground black pepper
  • 2 (8 oz each) packages manicotti (there will be leftover noodles)
  • 1 butternut squash (about 2 pounds), peeled, seeded, and cut into 1-inch chunks
  • 4 large shallots, chopped
  • 3/4 cup milk (I used whole milk)
  • 2 tsp finely chopped fresh sage leaves, plus 16 to 20 whole leaves
  • 1/4 tsp freshly grated nutmeg
  • 2 (15 oz each) containers of whole milk ricotta cheese
  • 1 1/2 cups freshly grated Parmigiano Reggiano cheese
  1. Preheat oven to 350 degrees, preferably on convection.
  2. Lightly oil a 9×13-inch baking dish. (I used cooking oil spray.)
  3. In a large pot of boiling, generously salted water, cook pasta until al dente. Using tongs, transfer pasta to a rimmed baking sheet.
  4. Add squash to boiling water and cook until tender, about 10 minutes. Drain squash and transfer to a bowl. (Alternatively, the squash can be roasted at 425 degrees, preferably on convection roast, until lightly browned and tender, about 25 to 35 minutes.)
  5. In a small skillet, heat 1 tablespoon oil over medium. Add shallots, season with salt and pepper, and cook until soft, about 5 minutes.
  6. Transfer sautéed shallots to the bowl with the squash and add 4 tablespoons milk, chopped sage, and nutmeg; season with salt and pepper. Mash with a fork until a rough puree forms.
  7. Fill a gallon ziplock bag with the squash mixture. Cut an opening in one bottom corner of the bag, large enough to fit the opening of the manicotti noodles.
  8. Pipe the squash mixture into the manicotti noodles, about 1/4 cup each. Place each filled noodle into the prepared baking dish. (I had 8 cooked noodles leftover.)
  9. In a bowl, combine ricotta, 1 cup Parmesan, and 1/2 cup milk and season with salt and pepper.
  10. Spread ricotta mixture over cannelloni and top with remaining 1/2 cup of grated Parmesan.
  11. Bake until warmed through, about 25 minutes.
  12. Broil until top is browned, 2 to 3 minutes.
  13. Meanwhile, in a small skillet, heat 2 tablespoons oil over medium to medium-high. Fry whole sage leaves until crispy, 15 to 20 seconds. Drain on paper towels.
  14. Serve the casserole topped with fried sage.

Shortcut Vegetarian Enchiladas with Butternut Squash & Black Beans

This crowd-pleasing casserole uses store bought enchilada sauce as a shortcut. I peeled and cut a butternut squash, but using pre-cut squash would be another easy shortcut. It was a wonderful vegetarian dish.

This recipe was adapted from Skinnytaste.com. I modified the proportions, used Monterey Jack cheese, and substituted corn tortillas for flour tortillas. I served the enchiladas with brown Basmati rice, refried beans, and Trader Joe’s Mexican street corn. Great!

Yield: Serves 4 to 6

  • 12 oz bottle of enchilada sauce (I used Trader Joe’s)
  • 1 T extra-virgin olive oil
  • 1 small butternut squash, cut 1/2-inch-dice
  • coarse salt and freshly ground black pepper, to taste
  • 1 medium yellow onion, diced
  • 6 cloves garlic, minced
  • 1 jalapeno, seeded and diced
  • 10 oz can “original” Rotel diced tomatoes with green chilies
  • 15.5 oz can black beans, rinsed and drained
  • 1/4 cup cilantro, minced, plus more for garnish
  • 1 tsp cumin
  • 1/2 tsp chili powder
  • 1/2 cup water
  • 12 corn tortillas (I used Trader Joe’s)
  • 1 cup shredded Monterey Jack cheese
  • 2 scallions, sliced, for garnish
  • sour cream, for serving, optional (low-fat okay)
  • brown Basmati rice and refried beans, for serving, optional
  1. Preheat the oven to 400°F, preferably on convection.
  2. Place 1/4 cup enchilada sauce on the bottom of a large baking dish. (I used a ceramic 9×13-inch baking dish.)
  3. Heat olive oil over medium-high heat in large skillet. Add onions, garlic, and jalapeno and cook 2-3 minutes until onions become translucent and garlic is fragrant.
  4. Add cubed butternut squash, Rotel tomatoes, black beans, water, cilantro, cumin and chili powder and season with salt and pepper to taste. Cover and cook over medium-low heat, stirring occasionally, until the squash is tender, about 30 to 35 minutes. (Add more water if the mixture looks dry.)
  5. At the end of the cooking time for the filling, steam the tortillas. Place the corn tortillas in a tortilla warmer or on a plate and place a damp paper towel on top. Cover tightly (using plastic wrap if using a plate), and microwave for approximately 1 minute, or until they are warm and pliable. Keep covered until ready to fill.
  6. Place a generous 1/4 cup filling in the center of each tortilla and roll to close, placing in the baking dish seam side down. Repeat with the remaining filling. (I used a dry measuring cup to ration the filling.)
  7. Top with remaining enchilada sauce and shredded cheese.
  8. Bake, covered with foil until the sauce is bubbling and hot and the cheese is melted, about 15 to 20 minutes.
  9. Top with scallions and cilantro. Serve with sour cream, rice, and/or refried beans, as desired.

Enter your email address to follow this blog and receive notifications of new posts by email.

Join 1,292 other followers

Recipe Categories

my foodgawker gallery
my photos on tastespotting

Top Posts & Pages

Churro Cupcakes with Cinnamon Cream Cheese Frosting
Ina Garten's Easy French Apple Tart
Bread Machine Brioche
Chicken Stew with Biscuits
Vegetarian Chili with Winter Vegetables
Crusty Sourdough Rolls
Rick Bayless' Classic Mexican Fried Beans with Onions & Garlic
Skillet Roasted Brussels Sprouts with Garlic & Balsamic Vinegar
Ottolenghi's Baked Rice
Jacques Pepin's Chicken in Mustard Sauce
Foodista Food Blog of the Day Badge
%d bloggers like this: