Is it a Vegetable Dish or a Dessert? Savory Sweet Butternut Squash Crumble

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.

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Savory Sweet Butternut Squash Crumble

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.

Course

side dish

Cuisine

Farm-to-table, Holiday recipes, Vegetable dishes, Winter recipes

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

Course side dish Cuisine Farm-to-table, Holiday recipes, Vegetable dishes, Winter recipes 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

Instructions

1. Preheat oven to 375 degrees. Butter a 10-inch round pie or gratin pan.
2. 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.
3. 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.
4. 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.
5. Serve warm or at room temperature.

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