Butternut Squash, Mushroom and Goat Cheese Crumble

This cozy butternut squash, mushroom and goat cheese crumble with rosemary makes for an easy family meal. Easy to prepare, it’s loaded with warm and comforting flavors. I bet you will ask for seconds!

It’s this time of the year again. We love these cozy and hearty family meals prepared with seasonal ingredients. Featuring both butternut squash and mushrooms, this savory crumble will warm you up from the inside and is guaranteed to wow your guests either for Thanksgiving dinner or for a simple weeknight meal.

Alongside with quiches and other casseroles, savory crumbles count among my favorite dishes to prepare. They’re very popular in France, a little bit less in North America when they come in a savory version. Let’s give it a try together, and see how easy it is to make this savory crumble topping with walnuts and rosemary. The result is crunchy, with a subtle and refreshing rosemary flavor that contrasts with the soft roasted butternut squash and mushroom casserole coated with fresh goat cheese. Pair with a glass of white wine to make it even more festive!

Butternut squash crumble ingredients

This butternut squash recipe comes in 2 parts: one one side you have the butternut squash and mushroom casserole, on the other side the savory crumble part.

For the casserole ingredients you will need:

• Butternut squash. Choose it small, as you need about 1.4 lbs (650g) butternut once peeled, cored and diced.
• Cremini mushrooms. Any other mushrooms would do too. Think about shiitake or oyster mushrooms for a luxury version of this crumble.
• Goat cheese. Use fresh goat cheese for this recipe. Fresh can also be a great alternative. And if you are adept to strong flavors, you can also try this recipe with blue cheese. Delicious!
• Garlic, olive oil, and seasoning. Don’t forget to taste and adjust seasoning as needed.

For the savory rosemary crumble:

• Walnuts. We use them crushed, in the crumble dough. If you runs out of walnuts, you can use pecans, hazelnuts or even almonds!
• Rosemary. Don’t omit it, it brings all the subtle and refreshing flavors to the recipe. Alternatively, you could replace with fresh thyme.
• All-purpose flour. I also tried with whole wheat flour and a mix of 50% all-purpose flour and 50% whole wheat flour. All versions work great!
• Parmesan cheese. Alternatively you can use Comte cheese or any other hard cheese of choice.
• Butter. You need butter for the crumble. Use it preferably unsalted and softened at room temperature.

How to make butternut squash crumble?

1. Sauté vegetables in a large skillet with olive oil.
2. Transfer to the prepared dish and sprinkle the fresh goat cheese over.
3. Create the crumble topping by mixing all the ingredients together, rubbing the butter with your finger tips, until you get a crumbly texture.
4. Sprinkle the crumble topping over the vegetables.

A savory rosemary crumble

The best part of this butternut squash, mushroom and goat cheese crumble comes from its crumble topping. It has a crunchy bite and a subtle and refreshing flavors brought by the walnut and rosemary combo.

To make this crumble topping, it’s very simple. Start with pulsing walnuts and rosemary leaves in a food processor until finely chopped. Transfer to a medium bowl and combine with the other ingredients, adding diced butter last, and rubbing it to the other ingredients with your finger tips until you get a crumbly texture. Sprinkle over the butternut squash and mushroom casserole and it’s ready to go to the oven!

How to serve this savory crumble?

If you’re not familiar with savory crumble, know that there are different ways to enjoy it. This butternut squash crumble makes an easy vegetarian main, and can also be served as a side dish. You can also make into individual portions like in this recipe and serve it as a starter. In any case, I suggest you serve with a side of lettuce or mixed greens with vinaigrette.

You’ll also like:

• Perfect Gratin Dauphinois
• Cauliflower and Parsnip Hazelnut Crumble
• Spicy Peanut Sweet Potato Gratin

More ideas to use up butternut squash:

• Butternut Squash and Goat Cheese Lasagna
• Cranberry Quinoa Stuffed Roasted Butternut Squash
• Thyme Butternut Squash Galette with Parmesan Crust
• Pumpkin, Spinach and Goat Cheese Quiche
• Butternut Squash Risotto with Sautéed Mushrooms
• Butternut Squash Noodles with Spinach and Cashew Sauce

Butternut Squash, Mushroom and Goat Cheese Crumble

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• Author: Delphine Fortin
• Prep Time: 45 mins
• Cook Time: 30 mins
• Total Time: 1 hour 15 minutes
• Yield: 4 servings 1x
• Category: Savory
• Diet: Vegetarian

This cozy butternut squash, mushroom and goat cheese crumble with rosemary makes for an easy family meal. Easy to prepare, it’s loaded with warm and comforting flavors.

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Ingredients

Scale 1x2x3x

• 1 small butternut squash, peeled, cored and diced (about 650g)
• 8 ounces (225g) cremini mushrooms, sliced
• 3 Tablespoons olive oil
• 4.2 ounces (120g) fresh goat cheese, crumbled
• 3 cloves garlic, minced
• 1 cup (120g) all-purpose or whole wheat flour
• ⅓ cup (60g) unsalted butter, softened at room temperature
• ½ cup (50g) parmesan cheese, grated
• ⅓ cup (50g) walnuts
• 2 or 3 sprigs rosemary
• Salt and pepper, to taste

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Instructions

1. Preheat the oven to 350°F (180°C) and grease a 9×13-inch (23×33 cm) baking dish with olive oil.
2. For the vegetables. Heat olive oil in a large sauté pan. Once hot, add the diced butternut squash and sauté for about 5 minutes, stirring often to prevent from sticking to the bottom. If necessary, add a little bit more oil.
3. Add mushrooms, garlic, and sauté for 1 or 2 more minutes. Season with salt and pepper. Transfer to the prepared baking dish, sprinkle the crumbled goat cheese on top and set aside.
4. For the crumble mixture. Pulse walnuts and rosemary in a food processor until finely chopped. Place in a medium mixing bowl and combine flour, grated cheese, and walnuts. Add diced butter and rub in with your finger tips until you get a crumbly texture.
5. Spread the crumbly mixture over vegetables and bake for about 30 minutes, or until vegetables are cooked through and the topping is slightly golden brown. Serve warm or lukewarm, with a side of lettuce.

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