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Gallery Butternut-Squash Crumble Recipe Summary Servings: 8

Ingredients Ingredient Checklist 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

Cook’s Notes You can make this recipe through step two up to one day in advance; cover it with plastic wrap and refrigerate. The crumb topping can also be made one day ahead; store it separately in an airtight container in the refrigerator.

Gallery Butternut-Squash Crumble

Recipe Summary Servings: 8

Butternut-Squash Crumble

Butternut-Squash Crumble

Butternut-Squash Crumble

Recipe Summary Servings: 8

Recipe Summary

Servings: 8

Servings: 8

8

Ingredients

Ingredients

  • 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

Directions

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.

Cook’s Notes You can make this recipe through step two up to one day in advance; cover it with plastic wrap and refrigerate. The crumb topping can also be made one day ahead; store it separately in an airtight container in the refrigerator.

Cook’s Notes

You can make this recipe through step two up to one day in advance; cover it with plastic wrap and refrigerate. The crumb topping can also be made one day ahead; store it separately in an airtight container in the refrigerator.

Reviews (3)

 Add Rating & Review     128 Ratings   5 star values:        25    4 star values:        44    3 star values:        36    2 star values:        20    1 star values:        3

Reviews (3)

Add Rating & Review     128 Ratings   5 star values:        25    4 star values:        44    3 star values:        36    2 star values:        20    1 star values:        3

Add Rating & Review

128 Ratings 5 star values: 25 4 star values: 44 3 star values: 36 2 star values: 20 1 star values: 3

128 Ratings 5 star values: 25 4 star values: 44 3 star values: 36 2 star values: 20 1 star values: 3

128 Ratings 5 star values: 25 4 star values: 44 3 star values: 36 2 star values: 20 1 star values: 3

  • 5 star values: 25 4 star values: 44 3 star values: 36 2 star values: 20 1 star values: 3

    Martha Stewart Member     Rating: Unrated       12/13/2013   Soooo good! I made this for Thanksgiving this year - made it the day before and kept the topping separate from the base until I popped it in the oven. The only modification that I made was I didn't add the sugar to the topping because I don't personally like sweetened squash recipes, but if you do I'm sure it's fine that way too. And it did take a bit longer to brown the topping that the recipe said. Everyone loved it and I will make this every year I host Thanksgiving!  

Martha Stewart Member     Rating: 2 stars       08/06/2013   I made this today and was somewhat disappointed as the butter made it way too rich, and I only used half of the recommended quantity. The base was oozing butter and I had to drain it before serving. I couldn't cook it any longer as the crumbs would have burnt.  

Martha Stewart Member     Rating: Unrated       11/04/2011   This dish was a hit at my boyfriend's mother's dinner last night. Instead of chicken stock I used homemade duck stock which worked just fine. I made everything at home up to the last step and brought the topping with me–we had appetizers while it baked. I found the crumble topping to be a bit too moist (I would be skimpier on the water next time), but otherwise this recipe was a great way to use butternut squash. I will definitely do this one again.

    Martha Stewart Member

    Rating: Unrated 12/13/2013

Soooo good! I made this for Thanksgiving this year - made it the day before and kept the topping separate from the base until I popped it in the oven. The only modification that I made was I didn’t add the sugar to the topping because I don’t personally like sweetened squash recipes, but if you do I’m sure it’s fine that way too. And it did take a bit longer to brown the topping that the recipe said. Everyone loved it and I will make this every year I host Thanksgiving!

Rating: Unrated

Rating: 2 stars 08/06/2013

I made this today and was somewhat disappointed as the butter made it way too rich, and I only used half of the recommended quantity. The base was oozing butter and I had to drain it before serving. I couldn’t cook it any longer as the crumbs would have burnt.

Rating: 2 stars

Rating: Unrated 11/04/2011

This dish was a hit at my boyfriend’s mother’s dinner last night. Instead of chicken stock I used homemade duck stock which worked just fine. I made everything at home up to the last step and brought the topping with me–we had appetizers while it baked. I found the crumble topping to be a bit too moist (I would be skimpier on the water next time), but otherwise this recipe was a great way to use butternut squash. I will definitely do this one again.

All Reviews for Butternut-Squash Crumble

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All Reviews for Butternut-Squash Crumble

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest