Move Over Sweet Potatoes
As much as I like sweet potatoes, as you can probably tell from my recent posts, I have found the most amazing recipe using butternut squash. Trust me, this is one of the best side dishes I have tried. The butternut squash has a wonderful smokey applewood bacon flavor, but it is the crumble that makes the dish. Think of a fruit crumble, but savory instead of sweet. Hopefully you can find butternut squash already cut and cubed for you in the produce section. This is so good, that I would make it even if I couldn’t buy it pre-cut. It was such a big hit, that I have made another one to take to our Thanksgiving potluck next week. With all the sweets, I think it will be a nice change.Print
Butternut Squash Crumble
- Category: Side
- 1 tablespoon olive oil
- 1/2 cup onion, chopped
- 2 cloves garlic
- 2 strips applewood smoked bacon, chopped
- 1 cup mushrooms, chopped
- 3 cups butternut squash, peeled and cut into 1 inch cubes
- 2 tablespoons fresh parsley
- 1/2 cup chicken stock
- salt and pepper
- 3/4 cup flour
- 1/4 cup walnuts, chopped
- 1 tablespoon brown sugar
- 1 tablespoon fresh thyme
- 1 teaspoon salt
- 1/2 cup cold butter, cut into pieces
- Preheat the oven to 375º and butter a 9 x 9 baking dish.
- In a large pan over medium heat, heat oil. Sauté the onions, garlic, and bacon or pancetta until the onions are soft. Add the mushrooms and squash and sauté until the squash starts to soften and brown, about 10-15 minutes. Add the parsley, stock, and salt and pepper to taste. Spoon into the baking dish and cover with foil. Bake until tender 30-35 minutes.
- While the squash is baking, make the crumble. In a medium bowl, combine the flour, walnuts, brown sugar, thyme, and salt. Add the butter pieces and pinch with your fingers until the mixture is the consistency of coarse meal. Chill the topping until ready to use.
- When the squash is done baking, uncover and scatter the crumble on top. Bake uncovered another 30-40 minutes until the topping is golden brown. Serve warm.