Best Butternut Squash Crumble Recipes

Butternut-Squash Crumble image

Provided by Martha Stewart

Number Of Ingredients 13

3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into 1/2-inch pieces, plus more for dish
3 tablespoons extra-virgin olive oil
3 small butternut squash (about 4 pounds total), peeled and cut into 3/4-inch chunks
Coarse salt and freshly ground pepper
2 large shallots, thinly sliced
1/4 cup coarsely chopped fresh flat-leaf parsley
1/2 cup homemade or low-sodium canned chicken stock
1 1/2 cups all-purpose flour
3/4 teaspoon sugar
2 tablespoons fresh thyme
1 teaspoon table salt
2 large egg yolks
3 to 4 tablespoons ice water

Steps:

Preheat oven to 375 degrees. Generously butter a 10-inch round gratin dish; set aside. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add half the squash, and season with coarse salt and pepper. Cook, stirring occasionally, until well browned, 8 to 10 minutes. Transfer to prepared dish. Repeat with another tablespoon oil and remaining squash, and transfer to prepared dish. Set aside.
Reduce heat to medium; add remaining tablespoon oil and the shallots to skillet. Cook, stirring frequently, until the shallots are lightly browned, 3 to 5 minutes. Transfer the shallots to baking dish along with parsley and stock; stir well to combine. Cover dish tightly with foil, and bake, stirring occasionally, until squash is just tender, about 30 minutes.
Meanwhile, place flour, sugar, thyme, and table salt in a food processor; pulse to combine. Add butter, and process until mixture resembles coarse meal. Whisk together the yolks and 3 tablespoons ice water in a small bowl; add to flour mixture. Pulse until the mixture just comes together. If crumble is too dry, add remaining tablespoon ice water.
Remove the squash from oven, and remove foil. Arrange the crumble on top. Return to oven, and bake until the topping is golden brown and the squash is very tender, about 30 minutes. Serve warm or at room temperature.

BUTTERNUT SQUASH CRUMBLE image

Categories Vegetable

Yield 8 servings servings

Number Of Ingredients 12

3/4 cup chilled unsalted butter, cut into 1/2" pieces
3 TBSP extra virgin olive oil
3 small (about 4 lbs.) butternut squash, cut into 3/4 inch cubes
coarse salt and pepper
2 large shallots, thinly sliced
1/4 cup coarsely chopped fresh flat leaf parsley
1/2 cup chicken stock
1 1/2 cups flour
3/4 tsp. sugar
2 tbsps fresh thyme
2 large egg yolks
3 to 4 tbsps ice water

Steps:

l. Preheat oven to 375. Generously butter a 10 inch round gratin dish, set aside. Heat l tbsp oil in large skillet on med-high. Add ahlf the squash, and season with coarse salt and pepper. Cook, stirring occasionally until well browned, 8 to 10 min. Transfer to prepared dish. Repeat with another tablespoon oil and remainng squash; and transfer to prepared dish. Set aside. 2. Reduce heat to medium; add remaining tbsp of oil and the shallots and cook, stirring frequently until shallots are lightly browned, 3 to 5 min. Transfer the shallots to the squash, along with parsley and stock, and stir well to combine. Cover dish tightly with foil and bake, stirring occasionally, until squash is just tender, about 30 min. 3. Meanwhile. place flour,sugar, thyme,a dntable salt in food processor; pulse to combine. Add butter and process until mixture resembles coarse meal. Whisk together the yolks and 3 tbsp cold water in a small bowl. Add to flour mixture and pulse until the mixture just comes together. If crumble is too dry, add remaining tbsp ice water. 4. Remove squash from oven and remove foil. Arrange the crumble on top. Return to oven and bake until topping is golden brown and the squash is tender,about 30 min. Serve warm or at room temp.