A few weeks ago, a recipe on Boston.com caught my eye… so I book-marked it and surfed on my merry way. A few weeks later, we decided to have some friends over for dinner. I immediately thought of the recipe, as I wanted to cook some good ‘ole fashioned Fall comfort food.
It was a recipe for Butternut Squash Crumble… and it sounded delicious. I loved the idea of taking a traditional sweet crumble recipe and adjusting it to turn out a savory side dish.
1 c flour
1/2 c walnuts, coarsely chopped
1 tbsp chopped parsley
1/2 c grated Parmesan (I used shaved)
Pepper, to taste
6 tbsp butter, diced and at room temperature
Butter (for the dish)
2 tbsp olive oil
1 tbsp butter
1 red onion, coarsely chopped
1 tsp ground coriander
1 bay leaf
1/2 c canned tomatoes (I only had Trader Joe’s fire roasted tomatoes w/ chopped chilies — next time I’ll make sure I have just PLAIN canned tomatoes!)
1 peeled butternut squash, cut into 1-in dice
5 fresh sage leaves, chopped
Salt and pepper, to taste
1 tbsp chopped fresh parsley
1/2 c grated Parmesan
It’s not a great picture, but this was the final result. I should have taken some photos while I was making it, but the thought didn’t cross my mind.
In any case, this dish was extremely good. The savory crumble top was buttery with a slight crunch and the butternut was sweet (without being too sweet) and savory at the same time and incredibly tender. A definite keeper (even though it’s not even close to being low cal/low fat!).