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Yum Alert: (Butter-less) Butternut Squash Crumble

Written by Ashley

A hearty appetizer that will surely butta you up minus the butter.

This recipe covers every need I could ever have in a savory appetizer.  A little crunch, a little sweetness and cheese.

Butter-less Butternut Squash Crumble (Savory)

Image & recipe via From The Little Yellow Kitchen (adapted from: Cannelle et Vanille)

serves 6-8

Quinoa Crumble Topping

  • ¾  cup whole wheat flour
  • ¾  cup cooked quinoa, room temperature
  • 2 Tbsp grated parmesan cheese
  • 3 Tbsp parsley, finely chopped
  • 1/2 tsp black pepper
  • 5 Tbsp olive oil

Butternut Squash Filling

  • 2 Tbsp olive oil
  • 1 large shallot, thinly sliced
  • 1 small onion, halved and sliced
  • 2 cloves garlic, minced
  • 4 cups butternut squash, cubed
  • 3 medium carrots, chopped
  • 2 Tbsp finely chopped parsley
  • 1 ½ tsp dried sage leaves
  • ¼ tsp dried thyme
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 3/4 tsp ground coriander
  • 1/8 tsp ground nutmeg (about a pinch)
  • 1 large Gala apple, peeled and diced
  • 3/4 cup low-sodium chicken stock
  • ¼ cup white wine
  • 2 ounces light feta cheese, crumbled


While oven is preheating oven to 400 F, cook the quinoa in chicken broth (2 to 1 ration of broth to quinoa).

In a medium bowl, add all of the “crumble topping” ingredients, except for the olive oil; mix together with your hand. Add olive oil and continue mixing with your hand until texture is crumbly but somewhat sandy-like. Set aside in the fridge, while preparing the filling.

In a large pan, heat the olive oil and add the garlic; after a minute add the shallot and onion. Cook for 7-8 minutes, over low heat, stirring occasionally. Add the butternut squash, carrot, parsley, sage, salt, pepper, coriander, and thyme and cook over medium heat for about 5 minutes, stirring occasionally. Add the chicken broth and white wine simmer over medium-low heat for 10 minutes, adding the apple pieces in the last 4-5 minutes. Add the crumbled feta and stir a few times to distribute.

In a greased baking dish, transfer the filling from the pan and top with the crumble. Or, if you are making individual servings, fill ramekins about 3/4 to the pack on the topping.
For a family-style dish, bake for 40 minutes. For individual servings, place ramekins on a baking sheet and bake for 20-25 minutes.

About the author


a fun-loving, twenty-something living in Brooklyn. She spends most of her time absorbing all the life, tofu and whiskey that NYC has to offer. Her current obsessions? BDG High-waisted leggings, vintage boot shopping in Williamsburg, Katherine Kwei's sling bag and Melanie Marie's two-finger horn ring.

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