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Butternut Squash Crumble

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This Butternut Squash Crumble is a warm, comforting vegetarian bake featuring sweet roasted butternut squash blended with crème fraîche and shallots, topped with a cheesy Parmesan crumble. Creamy, crunchy, and full of flavor—perfect as a cozy main or hearty side dish.

  • Total Time: 1 hour 35 minutes
  • Yield: 4 servings

Ingredients

  • 2.9 lbs butternut squash
  • 2 tablespoons fresh thyme
  • 1 tablespoon olive oil (for roasting)
  • Salt, to taste
  • Black pepper, to taste
  • 1 shallot, finely chopped
  • 1 tablespoon olive oil (for sautéing)
  • 1/2 cup crème fraîche
  • For the crumble topping:
  • 1/3 cup + 2 tablespoons semi-salted butter (softened)
  • 1 1/4 cups all-purpose flour
  • 1 cup freshly grated Parmesan cheese

Instructions

  1. Preheat oven to 445°F (230°C) on convection/static heat.
  2. Cut the butternut squash in half lengthwise (no need to peel) and remove the seeds. Place on a baking sheet, drizzle with olive oil, sprinkle with thyme, salt, and pepper.
  3. Roast for 40–45 minutes until tender (a knife should slide in easily). Let cool slightly.
  4. While squash roasts, sauté the chopped shallot in a pan with 1 tablespoon olive oil until translucent. Set aside.
  5. In a mixing bowl, combine softened butter, flour, and grated Parmesan using your hands until the mixture resembles coarse sand. Set aside.
  6. Once the squash is cool enough to handle, scrape out the flesh with a fork into a large bowl. Discard skins.
  7. Add crème fraîche, sautéed shallot, salt, and pepper to the squash. Mix until combined.
  8. Preheat oven to 355°F (180°C).
  9. Transfer the squash mixture to a baking dish and spread evenly. Sprinkle the crumble topping evenly over the squash layer.
  10. Bake for 45–50 minutes, until golden and crispy on top.
  11. Allow to cool slightly before serving. Enjoy!

Notes

  • You can prepare the squash filling and crumble topping a day in advance and assemble before baking.
  • Great as a vegetarian main or a flavorful side for roasted meats.
  • Substitute crème fraîche with sour cream or Greek yogurt if preferred.
  • Add toasted nuts or breadcrumbs to the topping for extra texture.
  • Author: Maya
  • Prep Time: 10 minutes
  • Cook Time: 1 hour 25 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Western
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 serving
  • Calories: 420
  • Sugar: 6 g
  • Sodium: 480 mg
  • Fat: 27 g
  • Saturated Fat: 15 g
  • Unsaturated Fat: 11 g
  • Trans Fat: 0 g
  • Carbohydrates: 36 g
  • Fiber: 5 g
  • Protein: 10 g
  • Cholesterol: 55 mg

Find it online: https://recipeteach.com/butternut-squash-crumble/