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.