Butternut Squash Crumble

Name: Butternut Squash Crumble
Yield: Serves 8
Ingredients: 1 teaspoon truffled olive oil (optional); 1 teaspoon salt; Salt and freshly cracked black pepper; 1 tablespoon brown sugar; 3 to 4 large (115g) shallots, thinly sliced; 1 cup (70g) finely chopped brown mushrooms; 2 ounces bacon or pancetta (about 2 strips), chopped; ½ cup (120ml) chicken stock; 2 cloves garlic, minced; Freshly cracked black pepper; ¾ cup (95g) all-purpose flour; 1 tablespoon chopped fresh thyme; 3 pounds (1.4kg) butternut squash, peeled and cut into ¾-inch (2-cm) pieces; 1 sage leaf, finely chopped; ¼ cup (30g) finely chopped walnuts; Butter, for the baking dish; 2 tablespoons (30ml) olive oil; ½ cup (1 stick / 113g) cold unsalted butter, cut into ¼-inch (6-mm) pieces; 2 tablespoons chopped fresh flat-leaf parsley

Preparation info

Serves
8

Difficulty
Medium

Appears in

Bountiful

By Todd Porter and Diane Cu

Published 2013

About

Inspired by our favorite truffled butternut squash soups, this recipe transforms similar ingredients into an amazing savory crumble. Truffled olive oil really punches up the flavor, but if you can’t find any, the recipe is still excellent without it.