Butternut Squash Crumble

Serves 8

Filling:

2 tablespoons olive oil

1 teaspoon truffled olive oil, optional

3 to 4 large shallots, thinly sliced

2 cloves garlic, minced

2 ounces bacon or pancetta (about 2 strips), chopped

1 cup finely chopped brown mushrooms

3 pounds butternut squash, peeled and cut into 3/4-inch pieces

2 tablespoons chopped flat-leaf parsley

1 sage leaf, finely chopped

1/2 cup chicken stock

Salt, freshly cracked black pepper, to taste

Crumble topping:

3/4 cup all-purpose flour

1/4 cup finely chopped walnuts

1 tablespoon brown sugar

1 tablespoon chopped fresh thyme

1 teaspoon salt

Freshly cracked black pepper

1/2 cup (1 stick) cold butter, cut into 1/4-inch pieces

1. Preheat oven to 375 degrees. Generously butter a 2-quart baking dish.

2. In a large pan, heat the olive oil and truffled olive oil, if using, over medium-high heat. Add shallots, garlic and bacon; saute until shallots are soft. Add mushrooms and squash; saute until squash starts to soften and brown, about 15 minutes.

3. Add parsley, sage, stock, salt and pepper; mix well. Transfer squash mixture to prepared baking dish, cover with foil and bake until tender, about 30 minutes.


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4. Meanwhile, make the crumble topping: Mix the flour, nuts, sugar, thyme, salt and pepper. Add butter and pinch with your fingers until mixture is the consistency of coarse meal; there will still be some pea-sized lumps of butter. Set aside in freezer until ready to use.

5. Remove dish from oven and uncover. Scatter the crumble topping over the squash; return to oven. Bake 45 minutes more, or until the topping is golden brown. Serve warm or at room temperature.

-- Todd Porter and Diane Cu, "Bountiful" (Stewart, Tabori & Chang, $35, 304 pages)