Butternut Squash Crumble

This Butternut Squash Crumble is the perfect comfort dish that’s both creamy and crunchy with an earthy sweetness from roasted butternut squash, rich Parmesan, and a golden, buttery crumble topping. It’s a simple yet satisfying bake that makes an excellent main course or side dish for cozy fall or winter dinners.

Why You’ll Love This Recipe

• Ultimate comfort food – Soft, creamy squash topped with a crispy, cheesy crumble.

• Simple ingredients – Pantry staples with just a few fresh additions.

• Versatile dish – Serve it as a vegetarian main or a hearty side.

• Delicious texture contrast – Smooth interior with a crumbly, golden crust.

• Make-ahead friendly – Bake ahead and reheat when ready to serve.

• Naturally vegetarian – A filling meatless meal full of flavor.

• Packed with seasonal flavor – Perfect for autumn and holiday tables.

• Kid-friendly – Mild and cheesy with a texture kids love.

• No peeling required – Roast the squash in the skin and scoop out the flesh.

• Impressively rustic – A dish that looks as good as it tastes.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 2.9 lbs butternut squash

• ⅓ cup + ⅛ cup semi-salted butter, softened

• 1¼ cups all-purpose flour

• 1 cup freshly grated Parmesan cheese

• ½ cup crème fraîche

• 1 shallot, finely chopped

• 2 tablespoons fresh thyme

• 1 tablespoon olive oil

• Salt, to taste

• Black pepper, to taste

Directions

1. Roast the butternut squash

   • Preheat oven to 445°F (230°C) on natural convection/static heat.

   • Cut the squash in half lengthwise and scoop out the seeds.

   • Place the halves flesh-side up on a baking tray. Drizzle with olive oil, sprinkle with thyme, salt, and black pepper.

   • Bake for 40–45 minutes, or until the flesh is soft and a knife slides in easily.

   • Let cool slightly, then scrape the cooked flesh into a bowl.

2. Prepare the shallot

   • While the squash is roasting, heat a drizzle of olive oil in a skillet over medium heat.

   • Add the chopped shallot and sauté until translucent. Set aside.

3. Make the crumble topping

   • In a mixing bowl, combine softened butter, flour, and grated Parmesan.

   • Rub together with your fingers until the mixture resembles coarse sand.

4. Assemble the crumble

   • Preheat the oven to 355°F (180°C).

   • In the bowl with the squash, mix in crème fraîche, sautéed shallots, salt, and pepper. Stir until smooth and well combined.

   • Transfer the mixture to a baking dish.

   • Sprinkle the crumble mixture evenly over the top.

5. Bake the dish

   • Bake for 45–50 minutes, until the top is golden and crispy.

   • Let rest for a few minutes before serving.

Servings and timing

• Servings: 4

• Prep Time: 10 minutes

• Cook Time: 1 hour 25 minutes

• Total Time: 1 hour 35 minutes

Variations

• Add protein: Stir in cooked lentils or shredded chicken for a more filling dish.

• Nutty topping: Mix crushed walnuts or pecans into the crumble for crunch.

• Herby twist: Swap thyme for rosemary or sage for a deeper autumn flavor.

• Vegan version: Use plant-based butter, vegan Parmesan, and a dairy-free crème fraîche alternative.

• Spicy touch: Add a pinch of chili flakes to the filling for subtle heat.

• Cheese mix: Use Gruyère or sharp cheddar in place of Parmesan.

• Caramelized shallots: Slowly cook the shallots for a deeper, sweeter flavor.

• Mini portions: Bake in ramekins for individual servings.

• Gluten-free: Substitute the flour with a gluten-free blend.

• With breadcrumbs: Add a layer of breadcrumbs to the top for added crispness.

Storage/Reheating

• Refrigerator: Store in an airtight container for up to 4 days.

• Freezer: Freeze fully baked and cooled crumble for up to 1 month.

• Reheating: Reheat in a 350°F oven for 15–20 minutes until hot and crispy. Microwave is fine for speed, but it will soften the topping.

FAQs

Do I need to peel the butternut squash?

No. Simply roast it cut-side up and scoop out the flesh once tender.

Can I use frozen squash?

Yes, thaw and drain it first. However, fresh roasted squash provides the best flavor and texture.

What can I use instead of crème fraîche?

You can substitute with sour cream, Greek yogurt, or a splash of heavy cream.

Can I make this ahead?

Absolutely. Assemble and refrigerate unbaked for up to 24 hours. Bake when ready to serve.

What size baking dish should I use?

A medium (2–3 quart) baking dish or 9-inch square pan works well.

How can I make the crumble topping crispier?

Add a handful of breadcrumbs or crushed crackers to the topping for extra crunch.

Is this recipe kid-friendly?

Yes. It’s creamy, cheesy, and mildly sweet—great for picky eaters.

Can I add other vegetables?

Sure. Try mixing in roasted carrots or parsnips with the squash.

What herbs go well with this dish?

Fresh thyme, rosemary, sage, or parsley all pair beautifully with butternut squash.

Can I use pre-shredded cheese?

Freshly grated Parmesan melts better and offers better flavor, but pre-shredded can work in a pinch.

Conclusion

This Butternut Squash Crumble is a deliciously different way to enjoy this seasonal vegetable. With its creamy base, savory shallots, and cheesy crumble topping, it’s both hearty and comforting. Whether served as a vegetarian main or a festive side dish, this warm, golden bake is sure to become a new cold-weather favorite.

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