Serve Me for Thanksgiving, Please! {CtBF}


Crisps, also known as Crumbles in places where crisps are potato chips, are among my household’s favorite desserts.  I give them a mix-and-match approach, choosing the fruit based on season and the topping based on mood.  There’s an infinite number of combinations.

I never considered the possibility of a SAVORY crumble.  However, this week’s recipe choice for Cook the Book Fridays is exactly that.  David Lebovitz presents a recipe for Butternut Squash Crumble in his book My Paris Kitchen.  I was very intrigued.

This is the perfect recipe for the season.  Local butternut squash has just started to be harvested around here.  All the fresh ingredients were part of this week’s CSA share, farmers’ market purchases, or growing in my backdoor herb garden.  Delightful!

[Side note: One of the most popular varieties of butternut squash is the “Waltham” which was developed in Waltham (the town next to mine) in the 1960s, by the Massachusetts Agricultural Extension Service.]

To create this savory side, first you cook the squash.  Diced squash is sautéed with shallots and seasoned with a generous amount of fresh thyme leaves until the squash starts to soften.  Then the squash is further roasted in the oven.


While the squash bakes, the flavorful topping is prepared.  Bread crumbs, stone-ground cornmeal, and grated Parmesan cheese stand in for the flour you’d find in a sweet version.  The butter is cut in until it’s crumbly.  At this point, the topping had a familiar texture, but the addition of an egg ensures that it stays bound together.  The crumble is sprinkled on top of the tender squash and baked some more to crisp up and brown the topping.


Well, the verdict is that butternut squash crumble is delicious!  The tender squash and the crunchy topping works well together.  My only quibble is that the two-step cooking of the squash seems fussy.  When I make this again, I’ll either saute the squash until it’s completely tender OR roast the vegetable mixture until tender.  I’ll skip the other step.

As is, the crumble screams “Serve me for Thanksgiving, please!”  Variations on the crumble will also be in the cards.  I’m imagining that roasted root vegetables, singularly or as a medley, are worth a try.  Different herbs in the topping could be extended for a mix-and-match for savory crumbles to complement my dessert combos.

If you want to try this, you can find the recipe on page 215 in My Paris Kitchen.  To see what the other Cook the Book Fridays members thought of savory crumble, check out their links here.

And a very Happy Thanksgiving to my Canadian friends!


Posted on 7 October 2016, in Autumn, Cook The Book Fridays, my paris kitchen, Summer CSA and tagged , , . Bookmark the permalink. 13 Comments.

  1. This does look good. I love squash.

  2. Great looking squash crumble you made there! I did not pre-bake the squash mixture, one bake was enough cos I tested the squash at the pan cooking and it was done; I cannot fathom why we need to bake it so long and with the crumble topping too. We loved this!

  3. Happy Thanksgiving! I have not tried this crumble yet but hope to this weekend! Looks divine!!!

  4. I agree with you that the two-step cooking of the butternut squash can be streamlined. I would stick with that next time I make this dish. Thanks for the very thoughtful suggestion!

  5. peggygilbey814628432

    Yet another lovely dish from My Paris Kitchen! Sounds like a nice Thanksgiving side Betsy!

  6. This is totally a Thanksgiving side dish!

  7. I’d never thought about savoury crumbles, either, but I’m very happy to have been introduced to them. I like your thoughts for variations. There are probably as many possibilities as there are for sweet crumbles. I’ll be having this for my holiday dinner this weekend and I think I’ll be taking it to holiday tables all winter long.

  8. Yes, it does scream thanksgiving doesn’t it? I love the idea of roasted root vegetable crumble – yummmmm

  9. That step is a bit fussy, isn’t it? As I was cooking it I was thinking, “gosh there’s a lot more steps than I remember there being.” Good idea to just sauté longer so as to skip one of them. I agree about the Thanksgiving-ness of this recipe! Looks great, Betsy!

  10. I’m with you with the fussy step! I’ve used pumpkin and did not brown them, merely saute them briefly, as it is going to go into the oven for 50 minutes or so! And as far as I know, pumpkin softens very fast! overall, this is a nice side dish.

  11. Sadly, we are not going to Death Valley for Thanksgiving this year. It would have been our 10th holiday there. But, happily we will all be together in Bishop and I plan to make this recipe. Everyone will love it, I’m sure, especially my sweet 15-year-old vegetarian. I think I will skip a step, per your suggestion, and just roast the squash. Do you realize that a year ago we were in Hyde Park? Tomorrow is Eleanor Roosevelt’s 132nd Birthday. Tonight I looked at all the pictures from our trip together. What a wonderful time and memory.

  12. I was ready to eat this right out of the fry pan, it looked so good. A perfect holiday recipe for
    everyone. I just read Mary’s comment, and yes that was a great trip to Hyde Park. Tricia
    and I were just talking about how much fun we had there.

  13. This was a big hit for us, too!

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