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Butternut Squash Crumble


3/4 cup ( 1 1/2 sticks) chilled unsalted butter, cut into 1/2 inch pieces plus more for dish
3 tablespoons extra-virgin olive oil
3 small butternut squash (about 4 lbs total) peeled and cut into 3/4 inch chunks
Coarse salt & freshly ground pepper
2 large shallots, thinly sliced
1/4 cup coarsely chopped fresh flat-leaf parsley
1/2 cup low-sodium broth ("no-chicken broth or vegetable" works well)
1 1/2 cups flour
3/4 teaspoon sugar
2 tablespoons fresh thyme
1 teaspoon salt
2 large egg yolks
3 to 4 tablespoons ice water


1) Preheat oven to 375. Generously butter a 10-inch round gratin dish; set aside. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add half the squash, season with course salt and pepper. cook, stirring occasionally , until well browned, 8 to 10 minutes. Transfer to prepared dish. Repeat with another tablespoon oil and remaining squash. Set Aside.

2) Reduce heat to medium. Add remaining tablespoon of oil and the shallots to skillet. Cook, stirring frequently, until the shallots are lightly browned, 3 to 5 minutes. Transfer to baking dish along with broth and parsley; stir well to combine. Cover dish tightly with foil and bake, stirring occasionally, until squash is just tender, about 30 minutes.

3) Meanwhile, place flour, sugar, thyme, and salt in a food processor; pulse to combine. Add butter, and process until mixture resembles coarse meal. Whisk together the yolks and 3 tablespoons ice water in a small bowl; add to flour mixture. Pulse until the mixture just come together. If crumble is too dry, add remaining tablespoon ice water.

4) Remove the squash from oven, and remove foil. Arrange the crumble on top. Return to oven, and bake until the toping is golden brown and the squash is very tender, about 30 more minutes. Serve Warm or at room temperature.


You can make this up to step 2 the day before. refrigerate the squash, covered with plastic wrap, keep the crumble topping in an airtight container.

Source: Martha Stewart Living December 2003

Liked by: Devon Darrell Shari

Serves 8

Holiday: Thanksgiving

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