Savoury Butternut Squash Crumble

This Savoury Butternut Squash Crumble with aromatic nutmeg, herbs, goat’s cheese, and nuts is a delicious way to savour butternut squash. It’s better than a traditional pumpkin pie!

Yes, you heard it right. I would like to claim this Savoury Butternut Squash Crumble is so much better than any pumpkin dessert (Well, probably a pumpkin cheesecake would still be an exception). All right, that’s probably too presumptuous opinion. Let’s say it this way: among all those crumbles and crisps I’ve made (And I’ve made many of them!), this one, if not the winner, is certainly the runner-up.

Unlike my previous savoury crumble, I let the butternut squash shine in this dish. I only lightly improved the flavour and texture profile by adding some pungent notes (goat’s cheese), a crunch (nuts), and of course, herbs and spices. I opted for freshly grated nutmeg to be the star, and I can confirm it goes beautifully with squash.

We had it for dinner, still slightly warm, with a simple arugula salad and sour cream. Excellent! On the next day I had a generous slice with my morning coffee, and please let me be a little pretentious here: that was breakfast of the gods. And I wasn’t joking: this crumble can be enjoyed as a dessert as well – at least Andrey had some with milk. That’s not surprising, though. It is not 100% a savoury dish; it has both sweet and salty edges, mostly from the natural sweetness and caramelization of butternut squash and nutmeg (Which has citrusy notes).

And the best thing? It gets even better while sitting in the fridge. Hint: double or triple the amount and enjoy the leftovers for a couple of days. With American Thanksgiving approaching fast followed by the winter holidays, this Savoury Butternut Squash Crumble could easily be the star of your festive meal. Personally, I will make it again for around Christmas time.

I hope I convinced you to try and possibly include this recipe on your festive menu.

Cheers for now.

Savoury Butternut Squash Crumble

Ingredients

    The filling:
  • 1 medium-small butternut squash, peeled and cubed (about 2 – 2,5 cm.cubes), about 5 cubs
  • 2 garlic cloves, minced
  • 2 tbsp. butter
  • salt and pepper to taste
  • a generous pinch (about 1/4 tsp.) freshly grated nutmeg
  • 1/2 tsp. smoked paprika
  • 2 tbsp. fresh sage, chopped
  • 1tbsp. fresh thyme
  • 1/2 to 2/3 cup goat’s cheese, crumbled
  • 1/2 to 2/3 cup pecans or walnuts (or both), mixed
    The topping:
  • about 2/3 cup all-purpose flour
  • 1 tbsp. corn starch
  • 1/2 cup walnuts or pecans, finely chopped
  • 125 gr. cold butter
  • a small pinch of light-brown / golden sugar
  • a generous pinch (about 1/4 tsp.) freshly grated nutmeg
  • a pinch of salt

Instructions

  1. Preheat oven to 175 degrees C.(340 degrees F).
  2. Melt 2 tbsp. of butter and the pan, add the butternut squash and garlic and cook, tossing occasionally, about 5-7 minutes. Season and add the herbs, toss one minute and off heat.
  3. Transfer the mixture into a large greased pan or skillet or two smaller dishes (I used one 8-inch skillet and one 6-inch pan).
  4. Sprinkle with the goat’s cheese and nuts.
  5. On a cutting board, chop the butter with a knife (or grate it using a grater) then add the sugar, salt, corn starch, nutmeg, and flour and stir with your fingers until the mixture remains crumbs.
  6. Stir in the nuts. If it’s too dry, add a tablespoon of butter more. If it’s a little too buttery/wet to your taste, add a little more flour.
  7. Scatter the crumbs over the blueberries and place in the oven for about 40-50 minutes or until golden and crispy (Cover with a layer of foil if the top is browning too fast).
  8. Remove from oven and slightly or completely cool.
  9. Serve with yogurt or sour cream.
http://www.havocinthekitchen.com/savoury-butternut-squash-crumble/

7 thoughts on “Savoury Butternut Squash Crumble

  1. Better than pumpkin pie, you say?? Well you’ve got my attention! This sweet and salty combination sounds delicious, Ben. Goat cheese and nuts are perfect for this time of the year, and I’m super intrigued by this dish. It sounds delicious! I can see why this is on your short list of recipes to make again during the winter holidays!
    David @ Spiced recently posted…Classic Pumpkin PieMy Profile

  2. You’ve convinced me, Ben! Can’t wait to try this. I love the idea of a “savory but slightly sweet” crumble! I’m hoping to take it to a potluck in the next couple weeks! Thanks for the recipe!

  3. Another excellent savoury crumble idea Ben. Gosh how many of these have you made? Are you and Andrey surrounded by them? You lucky things! Lynne would adore this because it’s vegetarian. She’s not completely vegetarian but a big helping of butternut squash is right up her street. Thanks for another great recipe Ben!
    Neil recently posted…Tofu Spinach CurryMy Profile

  4. I’ve never thought to make a savory crumble, but I don’t know why because this sounds DELICIOUS. I love crumbles! And crisps (are they the same)? We make one every other week, but maybe I’ll have to try this savory one some time soon!

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