Savory Butternut Squash Crumble

Savory Butternut Squash Crumble 5638

Welcome to another day in the life of what I should probably just call a Texan New Yorker Thanksgiving Countdown! Today I’m sharing another dish that you could easily serve at your Thanksgiving dinner in about two and a half weeks (yikes!!). And, may I just say, I really think you should serve this one.

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This recipe is a savory crumble, or crisp (whichever you prefer to call it), and while making crumbles a savory side dish option is quite common in areas of Europe, I hadn’t ever heard of or experienced this on my side of the Atlantic. Would it be uncouth to say I’m feeling slightly resentful?

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Savory crumbles are a culinary revelation for me! WHY haven’t I tasted one of these before?! Now this one in particular features butternut squash, thus making it perfect as a Thanksgiving side dish, but I’m very eager to brainstorm and play around with the idea and see what other veggies could be accommodated in savory crumble form.

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I was so in love, every time I ate some. You just have to try this one. It’s simply tops. And leftovers reheat beautifully. Enjoy!

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{One Year Ago: Pumpkin Pie Fudge}

Source: My Paris Kitchen by David Lebovitz


2 tbs unsalted butter
2 tbs olive oil
4 lbs. butternut squash, peeled, seeded, and diced into ¾-inch cubes
2 tsp minced fresh thyme leaves
Kosher salt and black pepper
½ cup peeled and thinly sliced shallots
1 cup chicken or vegetable stock
2 tbs finely chopped fresh flat-leaf parsley

¾ cup fresh or dried bread crumbs
½ cup coarse-ground yellow cornmeal or polenta
½ cup grated Parmesan cheese
1 tbs minced fresh sage leaves
1 tsp granulated sugar
½ tsp kosher salt
Black pepper, to taste
4 tbs unsalted butter, chilled and cubed
1 large egg

Preheat your oven to 375 F. Grease a shallow 3-quart baking dish. Set aside.
To make the squash FILLING, heat 1 tbs butter and 1 tbs olive oil in a large skillet over medium-high heat. Add half the squash and half the thyme. Season with salt and pepper and saute, stirring occasionally, until the squash pieces begin to brown on several sides.
Add half the shallots and cook another few minutes, until they’re softened. Add ½ cup stock and cook about 30 seconds, stirring, to reduce the stock a bit and heat everything through. Scrape the squash mixture into the prepared baking dish.
Wipe the pan clean and heat the remaining 1 tbs butter and olive oil in the pan over medium-high heat. Cook the rest of the squash and thyme the same way, seasoning it with salt and pepper, and adding the remaining shallots and ½ cup stock, stirring. Scrape the cooked squash mixture into the baking dish, stir in the parsley, then press the mixture into a relatively even layer. Cover the dish snugly with aluminum foil and bake for 30 minutes, until the squash is pretty soft, but not mushy when you poke it with a sharp paring knife.
While the squash bakes, make the TOPPING. Combine the bread crumbs, cornmeal, Parmesan, sage, sugar, salt and black pepper in your food processor. Add the chilled butter and pulse until the mixture is crumbly and the butter is completely incorporated. Add the egg and pulse a few more times until the mixture just starts clumping together in bits.
Remove the squash from the oven, remove the aluminum foil, and cover evenly with the bread crumb topping. Decrease the oven temperature to 350 F and return the dish to the oven. Bake about 20 minutes, until the topping is golden brown, then serve.

3 responses to “Savory Butternut Squash Crumble

  1. Looks great! Grabbing the link for the Thanksgiving sides roundup I’m doing today.

  2. Pingback: 12 Creative Thanksgiving Sides - Cooking Chat

  3. Pingback: Thanksgiving Recipe Round-Up 2014 | The Texan New Yorker

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