While I check out Boston.com on the daily, I never really expect to find any recipes I’ll actually want to use, but you know what? I actually quite often do! Newspapers are a fabulous, often forgotten source of food inspiration and you never know what you’ll find. Especially for seasonal and holiday-based recipes.
Of course, butternut squash is quite the trend these days and I’m constantly looking for new ways to prepare it. This dish actually takes the classic fruit crumble dessert and uses squash instead. So, it’s kind of a savory crumble… and much like apple crumble, butternut squash crumble just feels like fall. Honestly, it’s totally freezing here in Boston and if I can find a good warm-me-up food, I’m all over it. And? This. Is. It. Now, I’m trying to figure out if I could actually survive an entire Boston fall eating crumble-only dishes. Apple, peach, butternut squash, pumpkin, the options are pretty endless and I’m convinced it could be done!
Butternut Squash Crumble (Serves 4):
- 1 C flour
- 1/2 C walnuts
- 1/2 C grated parmesan
- Pepper to taste
- 6 T butter, diced and at room temperature
- 2 T olive oil
- 1 T butter (plus more for dish)
- 1 red onion, coarsely chopped
- 1 T ground coriander
- 1 bay leaf
- 1/2 C canned tomato
- 1 peeled butternut squash, cut into 1 inch dice
- 5 fresh sage leaves, chopped
- Salt and pepper
- 1 T fresh parsley, chopped
- 1/2 C grated parmesan
I often take the lazy was out and buy my squash already peeled and sliced in half. And sometimes when I’m feeling super lazy, I buy it already chopped into cubes. I know. The horror! But the last time I was home, my dad gave me a whole squash. So, I peeled it and chopped it myself and it was really pretty simple. More so than I thought it would be anyway. For some fabulous, easy-to-follow instructions, check these out.
I got through the squash pretty quickly and ended up with a nice big bowl of 1 inch dices!
Then I chopped up my onion.
And heated my olive oil in a large skillet over medium heat. Then I added the butter and when it melted, I started cooking the onion, coriander, and bay leaf. It took about 3 minutes of stirring for the onion to soften.
Then I added the tomatoes and cooked for 3 more minutes before adding the squash, sage, salt, and pepper.
I turned down the heat, covered the pan, and let it cook for about 30 minutes until the squash was nice and soft.
Then it was time to make the topping! I combined the flour, walnuts, parsley, parmesan, and pepper.
Then I added the diced up butter and worked it in with my fingers until coarse crumbs formed. For once, a recipe that simply tells you to use your fingers instead of pretending you have a pastry blender or are going to use two knives!
After I made the topping, I still had time to sit down and get a little bit of work done while my squash continued cooking. When it was done, I took out the bay leaf and stirred in the parsley and parmesan.
I put the veggies in a buttered baking dish. Technically I was supposed a 10-inch dish, but since my 10-inch dishes are MIA at the moment, I used two smaller ones.
I spooned the topping over the veggies.
And popped them in the oven at 350 for 30-35 minutes, making sure it was nice and golden on top.
I was starving so I dug in right away. Mmmmm!
I already absolutely love squash, but this dish was just the perfect little fall comfort dish. And a comfort dish that is quite healthy! Sure there’s some cheese and butter in the topping, but look at all that orange goodness!
It’s probably a good thing I didn’t use one 10-inch dish because I ate almost an entire smaller one in one sitting. Doesn’t it just look like fall, too? Too bad winter’s here in just about one week.
But I’m pretty sure this dish could make a solid transition to winter. At least, I’ll be taking it along with me. It’s way too good to enjoy in just one season!