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Crumbles aren't always sweet: This savory version makes the most of winter squash and fresh herbs.

Source: Martha Stewart Living, December 2003
Servings

Ingredients

Directions

Cook's Notes

You can make this recipe through step two up to one day in advance; cover it with plastic wrap and refrigerate. The crumb topping can also be made one day ahead; store it separately in an airtight container in the refrigerator.

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  • LHMinMN
    13 DEC, 2013
    Soooo good! I made this for Thanksgiving this year - made it the day before and kept the topping separate from the base until I popped it in the oven. The only modification that I made was I didn't add the sugar to the topping because I don't personally like sweetened squash recipes, but if you do I'm sure it's fine that way too. And it did take a bit longer to brown the topping that the recipe said. Everyone loved it and I will make this every year I host Thanksgiving!
    Reply
  • FiGiggles4
    6 AUG, 2013
    I made this today and was somewhat disappointed as the butter made it way too rich, and I only used half of the recommended quantity. The base was oozing butter and I had to drain it before serving. I couldn't cook it any longer as the crumbs would have burnt.
    Reply
  • jenniealice1357
    4 NOV, 2011
    This dish was a hit at my boyfriend's mother's dinner last night. Instead of chicken stock I used homemade duck stock which worked just fine. I made everything at home up to the last step and brought the topping with me–we had appetizers while it baked. I found the crumble topping to be a bit too moist (I would be skimpier on the water next time), but otherwise this recipe was a great way to use butternut squash. I will definitely do this one again.
    Reply

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