top of page

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


  • 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)


  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.


50 views0 comments

Recent Posts

See All


bottom of page