Winter Squash Crumble
Back in California! A very big change from Michigan weather where I was bundled up from head to toe, I am now in shorts and a tank top.
This savory main dish is kind of a vegetarian's savior to me. It is hearty and flavorful, perfect for a cold fall or winter day, not that I seem to be getting many of those. I love a good big salad, but its nice to have another option of dinner.
The squash are from my Aunt and Uncle's garden, so I am not sure of the exact varieties I used. I just chopped them all up to the same size and they tasted great together. They got soft but not mushy when baking them and then the crumble was crunchy, somewhat like a biscuit texture but better.
I've got about 700 photos from Michigan to download and go through. Now this will take about 4 hours or more to just download on my computer, not looking forward to it. It will have to be put off for tomorrow... New computer, car, so many expensive things to buy. At least I will start to work at the bakery full time next week! Which I am very happy about, but it means that my co-worker is leaving, so I am taking her shift. It will be so sad to see her go, her and I just work together alone every morning. I'll miss my little tattooed San Francisco girl.
winter squash crumble
3/4 cup (171g) butter, cold & cubed
3 tbsp olive oil
4 lbs assorted winter squash,
peeled & in 1 inch chunks
salt and pepper
2 shallots, thinly sliced
1/4 cup + 1 tbsp thyme, chopped
1/2 cup (118ml) vegetable stock
1 1/2 cups (187g) flour
3/4 tsp sugar
2 egg yolks
3-4 tbsp ice water
Butter a 10 inch round baking dish.
Heat 1 tbsp oil in skillet over med/high heat.
Add half the squash, season with salt and
pepper. Cook, stirring occassionally, until
browned, 8-10 min. Put in dish and repeat
with remaining squash.
Reduce heat to medium, add 1 tbsp oil to skillet
and add shallots. Cook for 3-5 min. Put
in baking dish, along with 1/4 cup thyme
and vegetable stock. Cover with foil and bake
until tender, 30 min.
Pulse flour, sugar, remaining tyme and 1 tsp salt
in food pro. Add butter and pulse until coarse
crumbs. Add yolks and 3 tbsp water. Pulse til
it comes together, add 1 tbsp ice water if too
Remove squash from oven and take off foil.
Add the crumble to the top then return to oven.
Bake for 30 min, until topping is golden brown.
adapted from a Martha Stewart recipe.