Butternut Squash Crumble
Not all crumbles have to be for dessert! This Butternut Squash Crumble is a savory crumble with bacon, 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.
I think this crumble is the perfect side dish for your Thanksgiving Dinner For Two or Christmas For Two.
Butternut Squash Crumble
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.
Ingredients
- 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
- Crumble
- 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
Instructions
- 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.
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Tomatoes are my crack, of course!
My favorite are definitely peppers!
My favorite produce from the garden is potato. Nothing like the taste of garden fresh potatoes.
My favorite (and very bountiful) produce from the garden is easily onions….. so versatile for any kind of savory dish… and some are so sweet you can literally eat them like an apple. I cannot think of anything that I wouldn’t add onions too if my husband would let me!
Chile peppers!
Spaghetti Squash.
I’ve become a really big fan of radishes recently. I would love to try to grow some.
I’m all about vegetables, the book looks great, can’t wait to try to BNSC.
That looks like a great recipe! I would have to agree with you on tomatoes. The worst thing to buy in a grocery but you gotta take what you can get!
I love green beans
Peppers
I love tomatoes…and we also grow strawberries, which are delicious straight from the bush. Mmmmm
Ugh, I’m seeing copies of that book everywhere and I’m just lusting after it right now. If I had a garden, it’d be a toss up between tomatoes and all the herbs I can possibly grow because I hate buying herbs and letting half of them die in my fridge.
Tomatoes from the garden is one my favorites. I love fresh fuit and vegetables straight from the garden.
It looks like a beautiful cookbook with delicious recipes!
My favorite garden vegetable is tomatoes. You just can’t buy them as good as you can grow them.
fresh peas off the vine. Yummmm
Tomatoes
I’m very conventional in that regard; tomatoes are the pride of my garden.
How can you choose just ONE veg?? I can’t think of one that I prefer over another…They are ALL Gods bounty !!
My garden has to be in containers, so cherry tomatoes is probably my best–and favorite–crop. And herbs!
I love fresh tomatoes from the vine.
I love cucumbers and tomatoes from the garden
Digicats {at} Sbcglobal {dot} Net
Peppers!
straight from the garden it has to be tomatoes for me.
Carla, have you ever peeled and sliced or cubed a pie pumpkin or acorn squash? If you have, I can’t imagine why you don’t like peeling and cubing butternut squash (because the others are a total pain IMHO compared to the butternut). All those grooves . . .
I’ve never had a savory crumble and it’s a brilliant idea. Thanks!
No I have not! The most I’ve done was cut an acorn squash in half and stuff it. I can only imagine how difficult it would be to peel those grooves.
Nothing beats a homegrown garden tomato. Nothing. Your butternut crumble looks delicious, Carla, just my kind of dish, because it has also has bacon.
tomatoes
Butternut squash anything works for me. Can’t wait to try this.
I’m a big fan of fresh eggplant. Unfortunately mine didn’t do too well this year :(
I love eating cucumbers directly from the garden!
Has to be either tomatoes or cucumbers for me.
I love Brussel Sprouts!
I love cucumbers and collards
Cucumbers!!
Tomatoes!!!
Favorite produce from the garden? Have to go with tomatoes — not fancy but definitely classic.
Definitely (cherry) tomatoes!
Tomatoes, Basil, snap peas
This looks delicious but can I substitute Kabocha squash for the Butternut?
I haven’t personally tried it, but I don’t see why not! Most winter squash are interchangeable.