This Butternut Squash Crumble is the perfect side dish for Thanksgiving, Christmas or to take to a potluck. An incredible casserole you’ll be making all year round.
Butternut squash crumble is one of those vegetables that even your vegetable haters will love. It’s a savory casserole topped with an amazing buttery crumble that will compliment almost any meal. Perfect with turkey for Thanksgiving or with whatever meat you might be serving for your next holiday meal.
The butternut squash is first browned in a skillet with bacon and onions and then baked until it’s just softened. Add a savory crumble with walnuts to the top and bake a little more until golden brown.
The butternut squash has a wonderful smokey applewood bacon flavor, but it’s 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. Most groceries in my area carry this. If not bite the bullet, it’s not that hard to peel and cut one.
How do you peel a butternut squash
The outer layer of a butternut squash is a nightmare to peel. Try cutting off both ends first, pricking it with a fork and microwave it for about 3 minutes. This will soften the skin and make it much easier to peel.
This is so good, that I’ve made it even when I can’t buy it pre-cut. It’s such a big hit, that I’ve taken it to the office Thanksgiving potluck. It’s nice to have something a little different when you have a bunch of people all bringing sides.
What you’ll need for butternut squash casserole
- The basics – onion, garlic, parsley, thyme, flour, butter, brown sugar, and chicken stock.
- Bacon – try to find applewood smoked or whatever flavor you like. Pepper bacon is also a good choice.
- Walnuts – these add a nice crunch and I love the flavor they add to the casserole.
- Butternut squash – cubed makes it easier
This recipe makes enough to fill a pie pan but you can easily double the recipe to fill a 9 x 13 baking dish.
How do you make a butternut squash crumble
Step 1: Sauté onions and bacon and garlic and then add the butternut squash and cook until it has just started to soften and is browned. Add some chicken broth and parsley and place it in a pie pan.
Step 2: Bake for about 30 minutes covered.
Step 3: While it’s baking, make the crumble by combining the flour, a little brown sugar, thyme and cold butter.
Pinch it until the flour mixture is incorporated into the butter, then add the walnuts.
Step 4: Remove the squash from the oven, top with the crumble and bake uncovered until golden brown.
You’re going to have to find room on your Thanksgiving table for this incredible butternut squash recipe, your friends and family will thank you.
This can easily be made ahead of time. Refrigerate after placing the squash mixture in the pie pan. Then let it come to room temperature and bake just before serving.
You can refrigerate leftovers for a day or two and re-heat in a toaster oven or regular oven at 350º for about 10-15 minutes.
To make it vegetarian, leave off the bacon and use vegetable broth instead of chicken broth. You may have to add a bit more salt if leaving out the bacon.
More butternut squash recipes
Casserole side dishes you’ll love
- Creamy broccoli casserole
- The best corn pudding
- Sweet potato casserole with bourbon
- Mac & Cheese
- Pasta casserole with summer squash
- Noodle kugel
- Tex-Mex squash casserole
Adapted from Chocolate Moosey
Butternut Squash Crumble
- 1 tablespoon olive oil
- ½ cup onion chopped
- 2 cloves garlic minced
- 2 strips applewood smoked bacon chopped
- 1 cup mushrooms sliced
- 3 cups butternut squash peeled and cut into 1 inch cubes
- 2 tablespoons fresh parsley
- ½ cup chicken stock
- salt and pepper
- ¾ cup flour
- ¼ cup walnuts chopped
- 1 tablespoon brown sugar
- 1 tablespoon fresh thyme
- 1 teaspoon salt
- ½ cup butter cold, cut into pieces
- Preheat the oven to 375º and butter a pie pan.
- Heat oil In a large pan over medium heat. Sauté the onions, and bacon until the onions are soft. Add garlic and cook for about 1 minute. 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, brown sugar, thyme, and salt. Add the butter pieces and pinch with your fingers until the mixture is the consistency of coarse meal. Add walnuts. Chill until ready to use.
- When the squash is done baking, uncover and scatter the crumble on top. Bake uncovered another 30 minutes until the top is golden brown. Serve warm.
Barbara’s Tips + Notes
- Make the squash easier to peel by heating it in the microwave for about 3 minutes first.
- Try to find cubed squash to make this easier.
- This recipe is easy to double and will fill up a 9 x 13 baking dish when doubled.
- You can make this in advance, just refrigerate before baking, then let it come to room temperature before baking.
If you make this recipe be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to also tag me on Instagram! I would love to see your creation.