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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!



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