Comfort butternut – apple crumble made with butternut squash, apples and ginger.
It’s still sunny and in the 60’s and 70’s here in Northern California, but luckily the weather isn’t the only thing that drives seasons. Food does too. I crave fall and winter food in November even if we’re grilling out back and eating on the deck. And at the top of the list is winter squash; a hearty, satisfying vegetable for a vegetarian meal. But I have a gazillion squash recipes I love and still haven’t posted here and couldn’t decide which one to make. I was narrowing down the list in my head recently when flipping through my newest cookbook – Bountiful by Todd Porter and Diane Cu of the White on Rice Couple blog. I had met Todd and Diane a couple of years ago when I attended a weekend photography workshop they led (a great workshop I would recommend to anyone!) and bought their cookbook as much for the photos as for the recipe ideas.
Suddenly I turned the page to their Butternut Squash Crumble, and knew it was the dish. I made a bunch of changes, not because I thought their recipe came up short, it doesn’t, but rather because that’s just how I roll. I can’t help myself.
And it’s my new favorite squash dish. I loved it so much I ate
a third half of it before it got to the table. Just to make sure it was good enough to post…
Farmhouse Butternut - Apple Crumble
Butternut Squash-Apple Filling
- 2 Tbsp unsalted butter
- 1/3 cup finely chopped mushrooms
- 1/3 cup finely chopped shallots 1 large shallot
- 4 cups peeled and diced butternut squash into 3/4" pieces
- 1 1/2 tsp freshly grated ginger root
- 1/4 cup vegetable broth
- 1 tsp finely chopped fresh thyme
- 2 cups thinly sliced apple unpeeled
- 2 Tbsp dried cherries
- 1/2 tsp kosher salt
- 1/4 cup all-purpose flour
- 1/4 cup oats
- 1 Tbsp brown sugar
- 1 Tbsp fig jam or just add another tablespoon brown sugar
- 1 tsp thyme
- 1/2 tsp kosher salt
- Pinch ground ginger
- 4 Tbsp unsalted butter
- Preheat the oven to 375˚F, and generously butter a baking dish. I used a pie plate for mine.
- In a large frying pan, melt the butter over medium-high heat. Add the mushrooms and shallots and cook until the shallots are soft and the mushroom begin to melt into the butter, about 7 minutes.
- Add the butternut squash and sauté until it softens and begins to brown, about 15 minutes. After the squash has been sautéing for 10 minutes, add the ginger and apple slices. Sauté all together for the final 5 minutes. Add a little extra butter if the skillet is dry, but no more than 1/2 tablespoon.
- Stir in the broth, thyme, dried cherries, and salt.
- Pour the squash filling into the prepared baking dish. Cover with foil and bake until just tender, about 20 minutes.
- Combine all the Crumble ingredients together in a small bowl except the butter. Chop the butter into pieces and add to the mixture. Pinch the butter in the mixture until the crumble is coarse, and some chunks of butter are the size of peas. This can also be done in a small bowl of a food processor fitted with a blade. Just pulse until the chunks of butter are no larger than a pea.
- When the squash filling comes out of the oven, scatter the crumble over the top and return to the oven for another 20 minutes, or until the topping is golden brown.
- Serve warm.