Every fall I pick up a couple butternut squashes from the store, simply roast one as a side dish, and then can’t figure out what to do with the other. This side dish is the answer! With fresh butternut squash chunks, herbs, nuts, and Parmesan cheese, this one’s worthy of your Thanksgiving table, but simple enough for a weeknight side.
Savory Butternut Squash Crumble Recipe
A savory, crunchy crust sits on top of sweet butternut squash for the ultimate fall side dish.
- olive oil: 1 tablespoon
- shallots: 3, diced
- butternut squash: 1.5 pounds, cubed
- fresh sage leaves: 2 tablespoons, minced
- fresh thyme leaves: 1 tablespoon
- salt and pepper: to taste
- whole spelt flour, or all-purpose flour: ¾ cup
- pecans: ⅓ cup, coarsely chopped
- parmesan cheese: ½ cup, finely grated
- rolled oats: ¼ cup
- butter: 6 tablespoons, cubed
- salt: ¼ teaspoon
- freshly cracked black pepper: ½ teaspoon
Step 1: Lightly grease your 8 x 8 x 1.5 inch square baking dish and preheat oven to 350 degrees F.
Step 2: In a large pan, heat the olive oil over a medium flame. Add the shallots and sauté until golden and fragrant, about 5 minutes. Turn off the flame and transfer the mixture to your pre-greased baking dish.
Step 3: Add the cubed butternut squash, fresh sage leaves, and thyme. Season to taste with salt and pepper.
Step 4: While the butternut squash is cooking, prepare the topping. In a small bowl, mix together the flour, chopped pecans, parmesan cheese, and rolled oats. Add in the chilled butter, and salt and pepper. Use your fingertips to form a crumble (this step can also be done in the food processor).
Step 5: Sprinkle the crumble evenly over baking dish. Bake for about 30 minutes, or until the top is lightly golden.
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