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Categories:
butter extra-virgin olive oil butternut squash salt shallots flat leaf parsley chicken stock flour sugar thyme egg yolks tbsps ice water
Viewed: 97 - Published at: 5 years agoIngredients
- 3/4 cup chilled unsalted butter, cut into 1/2" pieces
- 3 TBSP extra virgin olive oil
- 3 small (about 4 lbs.) butternut squash, cut into 3/4 inch cubes
- coarse salt and pepper
- 2 large shallots, thinly sliced
- 1/4 cup coarsely chopped fresh flat leaf parsley
- 1/2 cup chicken stock
- 1 1/2 cups flour
- 3/4 tsp. sugar
- 2 tbsps fresh thyme
- 2 large egg yolks
- 3 to 4 tbsps ice water
Method
- l. Preheat oven to 375. Generously butter a 10 inch round gratin dish, set aside. Heat l tbsp oil in large skillet on med-high. Add ahlf the squash, and season with coarse salt and pepper. Cook, stirring occasionally until well browned, 8 to 10 min.
- Transfer to prepared dish. Repeat with another tablespoon oil and remainng squash; and transfer to prepared dish. Set aside.
- 2. Reduce heat to medium; add remaining tbsp of oil and the shallots and cook, stirring frequently until shallots are lightly browned, 3 to 5 min. Transfer the shallots to the squash, along with parsley and stock, and stir well to combine. Cover dish tightly with foil and bake, stirring occasionally, until squash is just tender, about 30 min.
- 3. Meanwhile. place flour,sugar, thyme,a dntable salt in food processor; pulse to combine. Add butter and process until mixture resembles coarse meal. Whisk together the yolks and 3 tbsp cold water in a small bowl. Add to flour mixture and pulse until the mixture just comes together. If crumble is too dry, add remaining tbsp ice water.
- 4. Remove squash from oven and remove foil. Arrange the crumble on top. Return to oven and bake until topping is golden brown and the squash is tender,about 30 min. Serve warm or at room temp.
