Butternut Squash Crumble
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!
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Makes: 4 servings (as an entree)
Ingredients
- 2 Tbsp olive oil
- 1 Tbsp unsalted butter, plus more for dish
- 1 ½ 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 ½ cups)
- 5 fresh sage leaves, chopped
- 1 tsp garlic powder
- ¼ tsp salt
- ¼ tsp pepper
- 1 Tbsp parsley, chopped
- ½ cup grated parmesan
- Crumble Topping (recipe below)
Crumble Topping
- 1 cup all-purpose flour
- ½ cup chopped walnuts
- ½ cup grated parmesan
- 1 Tbsp chopped parsley
- ½ tsp garlic powder
- ½ tsp paprika
- ½ tsp salt
- ½ tsp pepper
- 6 Tbsp unsalted butter, diced and at room temperature
Instructions
- 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.
Crumble Topping
- 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.
Notes
- Recipe adapted from Boston.com
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