For a more savory alternative to Thanksgiving sweet potato pie or for a new way to use the ubiquitous fall butternut squash, try this savory, but nearly sweet enough for dessert, butternut squash crumble. The streusel crumble is savory in flavor with a hint of sweetness and the sweetness of the butternut squash and nutmeg is accented by the savory sage. Serve as a hearty fall side dish or as comforting and warming treat with a cup of cocoa.
Savory Sweet Butternut Squash Crumble
2 tablespoons olive oil
2 shallots, chopped
1 large butternut squash, peeled and cut into 1/2-inch chunks
Salt and freshly ground pepper
1/4 teaspoon nutmeg
1 ½ tablespoons chopped fresh sage
½ cup chicken or vegetable stock
3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into 1/2-inch pieces
1 ½ cups all-purpose flour
1 tablespoon sugar
2 tablespoons chopped fresh thyme
1 teaspoon kosher salt
2 large egg yolks
1 to 3 tablespoons ice water
- Preheat oven to 375 degrees. Butter a 10-inch round pie or gratin pan.
- Heat oil in a large sauté pan over medium-high heat. Add shallots and cook, until soft, about 3 minutes. Add squash. Season with salt and freshly ground pepper. Cook, stirring occasionally, until browned, 8 to 10 minutes. Add nutmeg, sage and chicken stock and cook another 5 minutes. Place squash mixture into pie or gratin pan.
- Place flour, sugar, thyme, and kosher salt in a food processor and pulse to combine. Add butter pieces, and process until mixture resembles coarse meal, with some small chunks of butter remaining. Add the yolks one at a time and pulse until the crumble just comes together, adding ice water one tablespoon at a time as necessary if mixture is too dry.
- Arrange the crumble on top of squash in pan. Place in oven, and bake until the topping is golden brown and the squash is very tender, about 30 minutes.
- Serve warm or at room temperature.