Not all crumbles have to be for dessert! This Butternut Squash Crumble is a savory crumble with bacon and mushrooms and a buttery walnut streusel. Serve it as a comforting fall side dish and for Thanksgiving.
You can only imagine my excitement when I finally got my hands on Bountiful, a BIG cookbook filled with recipes inspired from their garden, ranging from fruits to vegetables to fresh herbs. It is by no means a vegetarian book; after all, two of the three recipes I’ve tried involved pancetta or bacon.
The first recipe I tried was this Butternut Squash Crumble, which caught my eye because not only do I love butternut squash, it was my first time reading about making a savory crumble.
A savory crumble? Do those even exist? If they didn’t before, they do now. Rather than being sweet and fruity for dessert, this one is savory with butternut squash, bacon, mushrooms, and a buttery walnut streusel on top.
It’s a fun twist on a side dish, whether you serve it as an everyday fall side dish or dress it up for Thanksgiving.
Reading Bountiful and flipping through the recipes made me feel excited again about produce. It made me realize how much I missed farmer’s markets and embracing fresh (local!) produce. It’s one of my favorite things to do in the summer, but it seems like I’m always too busy on the weekends to go.
The chapters include are tomatoes; herbs and leafy greens; banes, stalks, and shoots; broccoli and other cruciferous vegetables; roots and bulbs; squashes; peppers and chilies; other vegetable fruits; sweet berries; citrus; stone fruits; and other tree and vine fruits. I do recognize some of the recipes that were originally posted on their blog. 100 recipes total, 90 of them never-before-posted.
First recipe I tried was this Butternut Squash Crumble, which I made when my parents and brother were visiting. At the last minute, I needed a side dish and wasn’t going to the store. My choices at home were butternut squash and frozen spinach. I remembered wanting to try the crumble recipe.
Butternut squash is one of my favorite fall vegetables, but I hate peeling and cutting it. Please tell me I’m not the only one? Make sure you save those seeds to sprinkle with some garlic powder and toast.
This crumble reminded me of making a hash. The difference is you bake this with a crumble topping. Instead of pancetta as written, I used bacon because that’s what I had. I didn’t use sage as instructed because none of us like sage. This dish is very versatile in flavor, so feel free to use your favorite herbs.
- 2 strips uncooked bacon
- 2 cups peeled and cubed butternut squash
- 1/4 cup diced onion
- 4 large white button mushrooms, sliced
- 1 clove garlic, minced
- 1 tablespoon fresh chopped parsley
- 1/4 cup chicken stock/broth
- 1/4 teaspoon salt
- 1/4 cup all purpose flour
- 2 tablespoons chopped walnuts
- 2 teaspoons brown sugar
- 1/2 teaspoon salt
- 1/4 cup (2 ounces or 4 tablespoons) cold unsalted butter, cut into 4 pieces
- Preheat the oven to 375F. Have a 1 quart casserole dish ready.
- Add bacon to a large skillet and turn the heat on to medium. Once the bacon starts cooking, cook for a few minutes until crispy then flip and finish cooking the other side.
- Remove the bacon and place on a plate lined with a paper towel; pat off as much grease as you can. When cool enough to handle, crumble bacon. Leave the bacon drippings in the pot.
- Add the squash, onion, and mushrooms to the bacon drippings and cook until the squash is brown and softened, about 10-15 minutes.
- Add the garlic and crumbled bacon. Cook 1 minute.
- Stir in the parsley, stock, and salt. Transfer the squash mixture to the baking dish and cover.
- Bake until the squash is fork tender, about 15-20 minutes.
- Meanwhile, make the crumble: In a medium bowl, combine the flour, walnuts, brown sugar, and salt. Using a pastry blender or two knives, cut in the cold butter until the mixture resembles small pebbles. Refrigerate until ready to use.
- Once the squash is fork tender, uncover and top with crumble mixture. Bake uncovered until the top is golden brown, about 15-20 minutes. Serve warm.