Butternut Squash Honeycrisp Crumble

16 November 2019

Happy Harvest season! I developed this recipe because I wanted something that brought all the beautiful flavors of Thanksgiving into one dish — something that feels warm and like I’m sitting at grandma’s table, surrounded by my family and with a plate full of mashed potatoes and gravy, turkey, candied sweet potatoes, a warm bread roll, and this. The perfect accompaniment for a Thanksgiving meal.

The cinnamon is warm, the honeycrisp is sweet, and the butternut squash is savory. The crumble marries well to the beautiful filling. Even though we don’t celebrate Thanksgiving at my grandma’s house anymore, I can imagine spending my morning making this dish, striding in to grandma’s with my hot plate, proudly laying it on the table, and everyone digging in.


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Butternut Squash Honeycrisp Crumble

Course Side Dish

Ingredients

Squash & Apple Filling

  • 3 tablespoons butter
  • 1 clove garlic, minced
  • ½ small sweet onion, sliced
  • 2 lbs butternut squash, cubed
  • 5 Honeycrisp apples, peeled and cubed
  • 2 teaspoons cinnamon
  • ¼ teaspoon nutmeg
  • ¼ teaspoon dried thyme
  • ¼ teaspoon salt
  • Pepper to taste
  • 1 tablespoon maple syrup
  • 1 cup chicken broth

Crumble Topping

  • 1 cup bread crumbs
  • 1 cup grated parmesan cheese
  • ½ teaspoon salt
  • 4 tablespoons butter, chilled
  • 1 egg

Instructions

  • Prepare filling: Preheat oven to 375°F. Slice ½ sweet onion. Cube butternut squash and apples. I buy butternut squash pre-cut, however you can also buy a whole butternut squash and cook for 3 minutes in the microwave to soften before peeling and cubing.
  • Melt butter in a large saucepan. Add garlic and sliced onion, and caramelize onions until they are golden brown, stirring frequently. Add butternut squash and cook until golden brown. Then, add apples and cook down for approximately 5 minutes.
  • Add cinnamon, nutmeg, thyme, salt, pepper to taste, maple syrup, and chicken broth and let simmer for approximately 30 minutes while stirring occasionally until butternut squash and apples have softened and mixture has thickened.
  • Transfer contents to a generously buttered baking dish. Cover with foil and bake at 375°F for 20 minutes.
  • Prepare crumble: While the filling is baking, make the crisp. Add bread crumps, Parmesan cheese, and salt. Break apart butter into small clumps, and add this and 1 egg to the mixture. May use hands or a food processor to combine. Do not overwork the mixture. Butter should remain in clumps.
  • Combine to finish: Remove the filling from the oven. Coat the top of the filling with the crumble, and then return to the oven and cook uncovered at 350°F for 30 minutes.

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