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
Ingredients
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
Crumble Topping
- 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
Instructions
- 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.
Renee says
I think I’d eat half of this before it got to the table too. What a lovely recipe!
The Wimpy Vegetarian says
Thanks Renee! I’m making it again this afternoon 🙂
angela@spinachtiger says
Butternut squash and apples are simply meant to go together. And, I love the addition of those dried cherries.
The Wimpy Vegetarian says
Thanks Angela!!
Jennifer @ Peanut Butter and Peppers says
Squash crumble! What a perfect dish!! I love it and I would probably eat the whole thing!!
The Wimpy Vegetarian says
Thanks Jennifer! I almost did eat the whole thing. I had to remind myself that my husband would probably want some too… 🙂
Dorothy at Shockingly Delicious says
This looks magnificent!
The Wimpy Vegetarian says
Thanks Dorothy!!
Susan 30A EATS says
Sinfully delicious! what a great fall recipe and perfect for Thanksgiving!
The Wimpy Vegetarian says
Thanks so much Susan!!
Heather // girlichef says
Oh, I was SO looking forward to seeing this recipe – and it does not disappoint! It’s so beautiful, and it’s definitely going on my must-try list.
lizthechef says
I am all over this one, girlfriend!
Paula @ Vintage Kitchen Notes says
I saw a savory squash crumble on La Tartine Gourmande last year and thought it was such a cool idea. Now this one looks sensational Susan! Your pics are always so tempting!
Shannon R says
I love the apple! What a great idea. Thanks for the awesome recipe!
Laura Dembowski says
The flavors in this sound so good together! Love the fig jam in the crumble along with the time. This would be a magnificent Thanksgiving side dish!
Tara says
I was looking forward to see this recipe and man it looks so good!! Perfect side dish for so many meals!!!
Liz says
What a gorgeous crumble! I’d be right there with you doing quality control!!!
Choc Chip Uru says
Mmm, this looks like a delicious crumble, so warm and sweet 😀
Cheers
CCU
Sarah says
Never tried a savoury crumble but it looks delicious
kathia Rodriguez says
This could be a new side dish on my holiday table
Kim@Treats & Trinkets says
I can’t help myself when it comes to making changes to recipes, either. This sounds so good!
Sunithi says
look really good Susan! Love the addition of ginger. I may make this one of my thanksgiving sides!
Jane's Adventures in Dinner says
This is so brilliant! I’ve never thought of a savoury crumble before but how clever.
Family Foodie says
This crumble looks amazing! I would eat it all by myself. This is perfect for the holidays too!
Shaina says
What a beautiful fall-inspired dish!
Soni says
Ooh Susan I’m in love with all the things you’ve put in your crumble!!I would love to try this dish to taste all those lovely flavors with the ginger and thyme.So so good.I would eat a third too 🙂
mjskit says
At first I thought this was a sweet crumble, but was thrilled to see that it’s a savory one. What a great dish for the holiday table. Very festive but different. Thanks!
Sarah | The Sugar Hit says
This looks so gorgeous! Perfect for a non-pie addition to the thanksgiving table!
Katie says
This turned out beautifully….and sounds like the perfect dish right around this time of year! Love love love it….
apuginthekitchen says
What a beautiful recipe Susan, I just love butternut and apples combined and your crumble is sweet and savory and a delicious combination of textures and flavors. How perfect this will be on the Thanksgiving table.
Brianne @ Cupcakes & Kale Chips says
I love the addition of mushrooms to the squash. This looks so good.
Laura says
Oh wow a savoury crumble recipe, this sounds fantastic.
Cindys Recipes and Writings says
Love the fig in there, Susan!
Cass @foodmyfriend says
This looks super comforting. I would eat it on the couch, wrapped up in my yellow throw blanket 🙂
Alaiyo Kiasi-Barnes says
I don’t think I would have been able to stay away from this pie for long. I would have eaten more than half. Looks delicious!
Nora @ natural noshing says
What a fantastic recipe! I had you for the secret recipe club this month, and couldn’t have enjoyed this more! Made a few substitutions to make it gluten-free and dairy free, and I’ll be making this for years to come! Thanks so much, happy reveal day!! 🙂