Butternut Squash Crumble
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.
- 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.
- 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.
Calories: 306kcal | Carbohydrates: 26g | Protein: 5g | Fat: 22g | Saturated Fat: 11g | Cholesterol: 42mg | Sodium: 558mg | Potassium: 390mg | Fiber: 3g | Sugar: 5g | Vitamin A: 8081IU | Vitamin C: 20mg | Calcium: 57mg | Iron: 2mg