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
Toss the squash cubes with 1 tablespoon of melted butter or olive oil.
Cook at 400 degrees until tender, about 30 minutes, stirring halfway through.
Heat 1 tablespoons of butter or olive oil in a large pan on medium heat.
Cook the leek 5 minutes until slightly tender. Stir occasionally.
Add the sage leaves to the pan and cook for another 5 minutes.
Add the crushed biscotti or chopped almonds, and salt. Cook for another 5-10 minutes, stirring occasionally, until everything is slightly browned and crisp.
To serve, sprinkle the leek mixture over the squash and optionally drizzle maple syrup over it all.
Enjoy!