Thursday, November 17, 2011
Bringing you another fall dish before its to late. Michael was out of town one weekend and I like to try things that he would curl his nose up while he is out of town. I was looking for a vegetable dish that would make a great dinner as well as lucnhes for the next few days. I saw the butternut squash at the grocery store and knew that was the way to go. I love summer squash and have only tried acorn squash once. I was not a fan of it. Maybe I need a better recipe. We tried a butternut squash dish last year, but I don't remember to much about it. I wanted something different and this crumble sounded intriguing. It was really easy to make and the crumble part was amazing. I halved the recipe and used half of my squash because I wanted to try something else with the other half. That didn't happen. After finishing all of the crumble, I couldn't wait to make it again with the other half. It makes a fabulous lunch or would be wonderful along side your turkey for Thanksgiving. Enjoy!
Butternut Squash Crumble
Source: White on Rice Couple
Printer friendly recipe
4 lbs Butternut Squash (1 large or multiple small) peeled and cut into 1/2-3/4″ pieces
3 Tablespoons Extra-Virgin Olive Oil, for sauteing butternut squash
Sea Salt and fresh cracked Black Pepper, to taste
1 Tablespoon Extra-Virgin Olive Oil, for sauteing shallots
1/2 c (3-4 lrg) Shallots, thinly sliced
1/4 cup Italian Parsley, coarsely chopped
1/2 cup Smoked Chicken or Turkey Stock (regular stock will work fine too)
1 1/2 cup All-Purpose Flour
1 teaspoon Sugar
2 Tablespoon fresh Thyme, coarsely chopped
1 teaspoon Sea Salt
3/4 c (1.5 sticks) unsalted Butter, cold and cut into 1/4″ pieces
2 large Egg Yolks
3-4 Tablespoon Ice Water
extra butter for buttering gratin dishes
1. Preheat oven to 375° F
2. Generously butter a 10″ gratin dish or several small equivalents.
3. In a very large skillet heat 3 Tablespoons of olive oil over medium-high heat. Add butternut squash and saute until all of the squash starts to soften and brown (about 15 min). (If you don’t have a large enough pan, divide the oil and butternut squash into 2 batches and first cook one half then the other half).
4. While the butternut squash is cooking, heat a small skillet over medium-high heat, add 1 Tablespoon of olive oil then add sliced shallots. Saute until soft and lightly browned.
5. As butternut squash and shallots finish cooking, add them into a large bowl. Add parsley and stock, then mix well. Pour butternut squash mixture into buttered gratin dish(es). Cover tightly with foil or lid and bake in oven until just tender (about30 min.)
6. While butternut squash bakes, prepare crumble. Place flour, sugar, thyme, and sea salt in a medium bowl. Add butter pieces and pinch with your fingers until mixture is a coarse meal. (You’ll still have some pea sized lumps of butter.) Whisk together egg yolks and 3 Tablespoons of ice water. Add to flour mix until just combined. If mix is too dry, add remaining 1 Tablespoon of ice water. Set aside in fridge until squash is ready for topping and finishing bake.
7. Take butternut squash from oven. Remove foil. Scatter crumble topping over squash then return to oven. Bake for another 30 min or until topping is golden brown. Serve warm or at room temperature.