Butternut Squash Crumble

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

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.

Ingredients

Butter, for the baking dish

Side dish

Method

Directions

Preheat the oven to 375°F (190°C). Generously butter a 2-quart (2-L<