Winter Squash Crumble

It's fall veggie season and I'm here for it!

I'm pretty sure this is a recipe created from merging other recipes into a delectable, crunchy topping for winter squash. The recipe is written as a topping for butternut squash, and could easily be used as stuffing for acorn or delicata, or topping for spiralized, roasted butternut.

Winter Squash Crumble

Ingredients

• 1 large or 2 small butternut squash, cubed

• 1 leek, sliced (just the white part - save the top for another recipe or freeze for later)

• 10-20 large sage leaves, sliced (I used 20 because I love sage!)

• 1 almond biscotti, crushed or 1/3 cup chopped almonds

• 1/2 teaspoon salt

• 2 tablespoons butter or olive oil, divided

• 2 tablespoons Maple syrup (optional)

Directions

1. Toss the squash cubes with 1 tablespoon of melted butter or olive oil.

2. Cook at 400 degrees until tender, about 30 minutes, stirring halfway through.

3. Heat 1 tablespoons of butter or olive oil in a large pan on medium heat.

4. Cook the leek 5 minutes until slightly tender. Stir occasionally.

5. Add the sage leaves to the pan and cook for another 5 minutes.

6. Add the crushed biscotti or chopped almonds, and salt. Cook for another 5-10 minutes, stirring occasionally, until everything is slightly browned and crisp.

7. To serve, sprinkle the leek mixture over the squash and optionally drizzle maple syrup over it all.

Enjoy!