Pumpkin Squash Crumble
1 c flour, I used half faro or spelt for a nutty flavor and half regular white flour and some cereal flakes for contrast
6 T butter, diced I used olive oil for a healthier alternative, but it will be a softer crumble
1/2 c grated Parmesan
1 T chopped parsley
1/2 c walnuts, chopped coarsely, I used hazelnuts and they were of course wonderful
Salt Pepper, to taste
In a bowl, combine the flour, parsley, Parmesan, and a generous sprinkle of pepper.
Add the butter and work with your fingertips or pastry sutter or fork until the mixture forms coarse crumbs.
Add the nuts and toss all together.
Cover and refrigerate.
Butter or oil (for the dish)
2 T olive oil
1 T butter, you can of course use all oil
1 red onion, coarsely chopped
1 tsp ground coriander
1 bay leaf
1/2 c tomatoes, diced, canned or fresh
1 peeled firm squash, pumpkin or butternut squash, cut into 1-inch dice
5 fresh sage leaves, chopped
Salt and pepper, to taste
1 T parsley, fresh, chopped
1/2 c Parmesan, grated
Generously grease or butter a 10-inch baking dish. I used 6 individual baking cups
In a large skillet over medium heat, heat the olive oil.
Add the butter and when it melts, cook the onion, coriander, and bay leaf, stirring occasionally, for 3 minutes or until softened.
Add the tomatoes and cook for 3 more minutes.
Add the squash, sage, salt, and pepper.
Turn down the heat. Cover and cook for 15 minutes or until the vegetables soften. I kept my squash a little firm as I like having a bit of texture to the pumpkin.
Preheat your oven to 350* F
Discard the bay leaf from the squash mixture.
Sprinkle with parsley and Parmesan; stir gently.
Transfer the vegetables to the baking dish(es).
Spoon the crumble mixture on top.
Bake for 20 to 35 minutes or until the top is golden.Timing will depend on the size of your pan.