Savoury Squash Crumble Recipe

Instructions

1. 1

   Preheat oven to 375˚F. Generously butter or use coconut oil a 10- inch round gratin dish or a 9 by 13 rectangular dish; set aside.

2. 2

   Heat 1 tbsp. of the olive oil in a sauté pan, add the squash cubes and season with salt and pepper. Cook, stirring occasionally, until well browned, 8 to 10 minutes. Transfer to prepared dish. Repeat with another tbsp. oil and remaining squash, and transfer to prepared dish. Set aside.

3. 3

   Add the last bit of oil and cook the onion or shallots until translucent, about 5 minutes. Add the sage and toast for a minute or so, transfer the onion and sage to the squash. Drizzle the stock over the squash and season with a big pinch of salt and freshly ground pepper. COVER dish tightly with foil, and bake, stirring occasionally, until squash is just tender, about 30 minutes.

4. 4

   While you are cooking the squash, make the Crumble Topping: In a food processor pulse together the oats, almond flour, cornmeal, toasted pecans, sugar, sage leaves and salt.

5. 5

   Add the butter or coconut oil and pulse to combine.

6. 6

   Remove the squash from the oven, uncover and scatter the Crumble Topping over the squash in the dish. Place back in the oven UNCOVERED and bake for 30 minutes or until golden brown.

7. 7

   Serve warm or room temp.