Butternut Squash Crumble

IMG_0938Back in the 2010 or so, the Snowmageddon took over Washington. As a 5th grader, it seemed like a Christmas Miracle, besides the fact that it came a few months after Christmas. I would spend my days outside, taking in the cold, crisp air and running around the neighborhood with friends building snowmen, sled ramps, and tons of snow angels. Fast forward 6 years and we seem to still be at the same place. Winter storm Jonas hit us this past week/weekend, leaving us with piles of snow. Yesterday, I headed out to brace the cold with a few neighbors. Our mission: Sledding down our street just like we did in 2010. IMG_0953As we let out our inner child, things didn’t play out as planned. Our sleds didn’t fly down the street like we remembered, and we got stuck on the snow banks. After a round or two of races, we decided to give up on our hill and continue the adventure to our library. Upon arrival, we found that we were some of the few people who headed out to sled. Yes, the majority of the people were much younger than us (I’m 16, my neighbors are 17, 14 and 11), and managed to sled better than us. We realized that we had become too big to sled as fast as the younglings and would gain much less air time than the others. With our sleds dragging behind, we surrender to the snow and began our snowy and windy journey home. IMG_0947I still haven’t given up on that little child in me and continue to dream about sledding. But on that cold walk home, I dreamt of my warm, cozy home and the wintery meal that awaited. When I opened the door, I was hit with warmth and the sound of my mom saying, “Oh! Perfect timing! I’m serving lunch now so it will be nice and warm!” In the end, my dreams of sledding down our street didn’t play out as planned yet my dream of the comfort of my home was surpassed by all means. IMG_0956You may be thinking that the warm meal that waited for me was the perfectly crisp Butternut Squash Crumble, right? Well, not quite. For lunch, I actually had a pork roast with carrots and green beans, served alongside a rice and quinoa medley and a salad. What does that have to do with this recipe? I don’t want you to go out in the snow, be let down in any way and return to a home with no perfect meal. So, here I present to you one of the only winter recipes that you need to get through any snow storm. IMG_0958This recipe is sure to warm your heart! Butternut Squash is in season and crumbles are always welcome. You can make this recipe to either share or store for lunch-leftovers.  So while you are cooped up in your home this winter, do yourself a favor and make a warm Butternut Squash Crumble!IMG_0962

Butternut Squash Crumble

  • Servings: 4-5
  • Difficulty: Medium
  • Print


  • 1 tablespoons unsalted butter
  • 1 tablespoons olive oil
  • 2 pounds butternut squash, peeled, seeded, cubed (1″ cubes)
  • 1 teaspoons thyme leaves
  • Salt/pepper, to taste
  • 1/4 cup shallots, thinly sliced
  • 1/2 cup chicken broth
  • 1/2 cup bread crumbs
  • 1/4 cup polenta
  • 1/4 cup grated parmesan cheese
  • 1/2 tablespoon sage
  • 1/2 teaspoon sugar
  • salt/pepper, to taste
  • 2 tablespoons unsalted butter
  • 1 small egg


Preheat the oven to 375F. Prepare a shallow baking dish, 2quarts, by lightly oiling the sides.

In a large skillet, heat the butter and oil over medium, high heat. Add the squash and thyme. Season with a pinch of salt, to taste. Sauté the squash, until pieces begin to brown.

Add the shallots and stir for another 2-3 minutes, until they become soft and translucent. Add the chicken broth and stir to reduce the broth. Add the squash to the prepared baking dish, arranged in a way so that they lay even.

Cover the dish with aluminum foil and bake for 30 minutes, until squash is soft when poked with a knife.

In a small bowl, combine the bread crumbs, polenta, parmesan, sage, sugar, and a pinch of salt. Using a pastry blender, or a food processor, mix in the butter. The mixture should become crumbly. Add in the egg and mix until clumps form.

Remove the squash from the oven and remove the foil. Top the squash with the bread crumble.

Decrease the temperature to 350F. Place the dish back in the oven, uncover, and bake for 20 minutes, until the top becomes golden. Serve warm.

Bon Appétit,


One thought on “Butternut Squash Crumble

  1. Pingback: Tip of the Month: October 2016 | International Palate

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