This Butternut Squash Crumble is a savory take on the classic fruit crumble. Perfect as a vegetarian entree or a fall side dish, this is a healthier kind of comfort food!
(This recipe for Butternut Squash Crumble was originally posted in December 2009, but was updated with new photos in 2019).
Butternut squash is quite the trend these days and I’m constantly looking for new ways to prepare it. Lucky for me, there are about a million things you can do with it and when I spotted this butternut squash crumble on Boston.com, I was immediately excited to try it. This dish actually takes the classic fruit crumble dessert and uses squash instead. So, it’s kind of a savory crumble… and much like apple crumble, butternut squash crumble just feels perfect for fall.
Honestly, it’s totally freezing here in Boston and if I can find a good warm-me-up food, I’m all over it. But since comfort food is typically laden in fat and calories, I’m especially excited about this somewhat healthier comfort food. Now, I’m sitting here trying to figure out if I could actually survive an entire Boston fall eating crumble-only dishes. Apple, peach, butternut squash, pumpkin, the options are pretty endless and I’m convinced it could be done!
BUTTERNUT SQUASH CRUMBLE RECIPE
I often take the lazy was out and buy my squash already peeled and sliced in half. And sometimes when I’m feeling super lazy, I buy it already chopped into cubes. I know. But the last time I was home, my dad gave me a whole squash. So, I peeled it and chopped it myself and it was really pretty simple. More-so than I thought it would be anyway. For some fabulous, easy-to-follow instructions, check these out.
I got through the squash pretty quickly and ended up with a nice big bowl of 1-inch dices. But your squash in any form you want (except mashed!) and just make sure you have roughly 2 1/2 cups worth of 1-inch dices.
Heat olive oil in a large skillet over medium heat and add butter. Once it melts, add onions, coriander, and bay leaf. Cook for about 3 minutes to let onion soften.
Add the tomatoes and cook for another 3 minutes before adding the squash, sage, garlic powder, salt, and pepper.
Turn down the heat, cover the pan, and let it cook for about 30 minutes until the squash softens.
You can make the crumble topping while the squash is cooking.
In a medium bowl, combine flour, walnuts, parmesan, parsley, garlic powder, paprika, salt, and pepper. Using a pastry blender, fork, or your fingers, work butter into flour mixture until crumbs form.
When the squash is done cooking, take out the bay leaf and stir in the parsley and parmesan.
Pre-heat oven to 350 degrees and put the veggies in a lightly buttered 10-inch baking dish (I used a soufflé dish) and spoon the crumble topping over them.
Place in the oven for 30-35 minutes, until it’s nice and golden on top.
My kitchen started smelling like fall and I literally stood and stared at my oven’s window until the crumble turned golden. I was seriously starving so I dug in this butternut squash crumble right away.
I already absolutely love squash, but this dish ended up being the perfect little fall comfort dish.
And comfort food that’s actually quite healthy! Sure there’s some cheese and butter in the topping, but look at all that orange goodness! Doesn’t this crumble just look like fall, too? Too bad winter’s here in just about one week.
But that’s OK because butternut squash is totally appropriate right until spring, so this will not be the last of it you see on this blog!
In fact, I’m already dreaming of making this butternut squash crumble again. While it does make a delightful entree for a meatless Monday, squash isn’t Chris’s favorite food and having basically just squash for dinner isn’t his cup of tea, so I served this crumble as a side dish. It pairs perfectly with everything from chicken to pork to steak.
If you’re anything like me, you’re looking for all the comfort food you can get right now and I highly recommend this butternut squash crumble as comfort food that won’t weigh you down!
If you’re looking for more delicious fall squash dishes, check out my Winter Salmon Tacos with Butternut Squash Salsa or my Chipotle Butternut Squash Soup with Grilled Cheese Croutons. And I’m so excited to try these Slow Cooker Butternut Squash Enchiladas from Slow Cooker Gourmet!
Butternut Squash Crumble
- 2 Tbsp olive oil
- 1 Tbsp unsalted butter, plus more for dish
- 1 1/2 cup chopped red onion (from about 1 small onion)
- 1 Tbsp ground coriander
- 1 bay leaf
- 1- 14.5 oz. can diced tomatoes
- 1 peeled butternut squash, cut into 1-inch cubes (about 2 1/2 cups)
- 5 fresh sage leaves, chopped
- 1 tsp garlic powder
- 1/4 tsp salt
- 1/4 tsp pepper
- 1 Tbsp parsley, chopped
- 1/2 cup grated parmesan
- Crumble Topping (recipe below)
- 1 cup all-purpose flour
- 1/2 cup chopped walnuts
- 1/2 cup grated parmesan
- 1 Tbsp chopped parsley
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- 1/2 tsp salt
- 1/2 tsp pepper
- 6 Tbsp unsalted butter, diced and at room temperature
- Heat olive oil in a large skillet over medium heat. Add butter and when it melts, add onion, coriander, and bay leaf to skillet. Cook for about 3 minutes to soften onion.
- Add tomatoes to skillet and cook for 3 more minutes before adding the squash, sage, garlic powder, salt, and pepper.
- Turn down the heat, cover the pan, and let cook for about 30 minutes until the squash softens.
- When squash is softened, remove bay leaf from skillet and stir in parsley and parmesan.
- Pre-heat oven to 350 degrees.
- Lightly butter a 10-inch casserole dish and add squash mixture to dish. Spoon the crumb topping over the veggies.
- Bake squash crumble for 30-35 minutes, until golden on top.
- In a medium bowl, combine flour, walnuts, parmesan, parsley, garlic powder, paprika, salt, and pepper.
- Using a pastry blender, fork, or your fingers, work butter into flour mixture until crumbs form.
- Recipe adapted from Boston.com