BUTTERNUT SQUASH CRUMBLE
2 tablespoons olive oil
1 teaspoon truffled olive oil, optional
3 to 4 large shallots, thinly sliced
2 cloves garlic, minced
2 ounces bacon or pancetta (about 2 strips), chopped
1 cup finely chopped brown mushrooms
3 pounds butternut squash, peeled and cut into 3/4-inch pieces
2 tablespoons chopped flat-leaf parsley
1 sage leaf, finely chopped
1/2 cup chicken stock
Salt, freshly cracked black pepper, to taste
3/4 cup all-purpose flour
1/4 cup finely chopped walnuts
1 tablespoon brown sugar
1 tablespoon chopped fresh thyme
1 teaspoon salt
Freshly cracked black pepper
1/2 cup (1 stick) cold butter, cut into 1/4-inch pieces
Preheat oven to 375 degrees. Generously butter a 2-quart baking dish.
In a large pan, heat the olive oil and truffled olive oil, if using, over medium-high heat. Add shallots, garlic and bacon; saute until shallots are soft. Add mushrooms and squash; saute until squash starts to soften and brown, about 15 minutes.
Add parsley, sage, stock, salt and pepper; mix well. Transfer squash mixture to prepared baking dish, cover with foil and bake until tender, about 30 minutes.
Meanwhile, make the crumble topping: Mix the flour, nuts, sugar, thyme, salt and pepper. Add butter and pinch with your fingers until mixture is the consistency of coarse meal; there will still be some pea-sized lumps of butter. Set aside in freezer until ready to use.
Remove dish from oven and uncover. Scatter the crumble topping over the squash; return to oven. Bake 45 minutes more, or until the topping is golden brown. Serve warm or at room temperature.
– Todd Porter and Diane Cu, “Bountiful” (Stewart, Tabori & Chang, $35, 304 pages)