Fall markets are abounding with winter squash, including my favorite, the versatile butternut squash. Butternut squash makes a delicious, savory version of a classic Thanksgiving side dish.
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.
| Servings |
|
Ingredients
- 2 tablespoons olive oil
- 2 medium Shallots, chopped
- 1 large Butternut squash, peeled and cut into 1/2-inch dice
- Salt and fresh ground black pepper
- 1/4 teaspoon Ground nutmeg
- 1 1/2 tablespoons Chopped fresh sage
- 1/2 cup Chicken or Vegetable stock
- 3/4 cup (1 1/2 sticks) Unsalted butter, chilled and cut into 1/2 inch pieces
- 1 1/2 cups Unbleached all-purpose flour
- 1 tablespoon sugar
- 2 tablespoons Chopped fresh thyme
- 1 teaspoon Kosher salt
- 2 large Egg Yolks
- 1-3 tablespoon Ice Water
Ingredients
|
|
Instructions
- 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.
Share this Recipe