Martha Stewart Butternut-Squash Crumble

Martha Stewart Butternut-Squash Crumble is a savory, buttery side dish with browned butternut squash, caramelized shallots and a thyme crumb topping that comes together in 1 hour 30 minutes. Save this cozy fall side dish for Thanksgiving, Sunday dinner or holiday potlucks, because it's make-ahead friendly.

Brown the squash in two batches until it's deeply golden before it ever goes in the dish. Crowd the skillet and the squash steams instead, so you lose the caramelized flavor that carries the whole crumble.

Martha bakes the squash under foil with shallots, parsley and a splash of chicken stock before the topping goes on, so it turns tender without drying out. The crumble itself is a savory pastry made with egg yolks, thyme and ice water, which bakes up richer and sturdier than a plain flour and butter topping.

Martha Stewart Butternut-Squash Crumble

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Course: Side DishCuisine: AmericanDifficulty: Medium

Servings

8

servings

Prep time

30

minutes

Cooking time

1

hour 

Calories

380

kcal

Browned squash and shallots turn tender under foil, then bake beneath a golden thyme crumble. The topping crisps while the squash underneath stays soft and savory.

Ingredients

• 3/4 cup (1 ½ sticks) chilled unsalted butter, cut into ½-inch pieces, plus more for dish
  

• 3 tablespoons extra-virgin olive oil
  

• 3 small butternut squash (about 4 pounds total), peeled and cut into ¾-inch chunks
  

• Coarse salt and freshly ground pepper
  

• 2 large shallots, thinly sliced
  

• 1/4 cup coarsely chopped fresh flat-leaf parsley
  

• 1/2 cup homemade or low-sodium canned chicken stock
  

• 1 1/2 cups all-purpose flour
  

• 3/4 teaspoon sugar
  

• 2 tablespoons fresh thyme
  

• 1 teaspoon table salt
  

• 2 large egg yolks
  

• 3 to 4 tablespoons ice water
  

Directions

• Prep the dish: Preheat the oven to 375°F and generously butter a 10-inch round gratin dish. Then set it aside while you cook the squash.
• Brown the squash: Heat 1 tablespoon olive oil in a large skillet over medium-high heat, add half the squash and season with coarse salt and pepper. Cook, stirring occasionally, for 8 to 10 minutes until well browned. Then move it to the dish and repeat with another tablespoon of oil and the rest of the squash.
• Cook the shallots: Reduce the heat to medium, then add the last tablespoon of oil and the sliced shallots to the skillet. Cook, stirring often, for 3 to 5 minutes until lightly browned.
• Bake the squash: Add the shallots, parsley and chicken stock to the dish and stir well to combine. Cover tightly with foil and bake for about 30 minutes, stirring occasionally, until the squash is just tender.
• Make the crumble dough: While the squash bakes, pulse the flour, sugar, thyme and table salt in a food processor. Add the chilled butter and process until the mixture looks like coarse meal.
• Add the yolks: Whisk the egg yolks with 3 tablespoons ice water in a small bowl, then add it to the flour mixture. Pulse until it just comes together, and add the last tablespoon of ice water only if the crumble feels too dry.
• Top and bake: Take the squash out of the oven, remove the foil and scatter the crumble evenly over the top. Return it to the oven for about 30 minutes, until the topping is golden brown and the squash is very tender.
• Serve: Serve the crumble warm or at room temperature. It holds its shape well either way.

Tools for this recipe

• Cuisinart 14-cup food processor, Lodge 10.25-inch cast iron skillet, Partanna Sicilian extra virgin olive oil, 1 liter. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I make this butternut squash crumble ahead of time?

Yes, Martha says you can make the recipe through the foil-covered squash bake up to one day ahead. Cover the dish with plastic wrap and refrigerate it. The crumble topping can also be made a day early, so keep it in an airtight container in the fridge and add it just before the final bake.

Can I use pre-cut butternut squash?

Pre-cut squash saves a lot of peeling, so it works fine here. Just check that the chunks are about 3/4 inch so they brown and soften in the same times. You need about 4 pounds in total, so buy a little extra if the pieces are small or uneven.

How do I make this crumble vegetarian?

Swap the chicken stock for low-sodium vegetable stock, and everything else stays the same. The stock only adds moisture for the squash to steam in under the foil. Use a flavorful brand, since it seasons the squash as it bakes.

What if I don't have a food processor?

Cut the cold butter into the flour, sugar, thyme and salt with a pastry cutter or two knives until it looks like coarse meal. Then stir in the yolk and ice water mixture with a fork until it just clumps together. Keep the butter chilled the whole time so the topping bakes up crisp.

What's the most common mistake with this recipe?

Overcrowding the skillet is the biggest one, because the squash steams instead of browning. Cook it in two batches over medium-high heat and leave it alone for a few minutes at a time. That browning is where most of the flavor comes from.