This recipe easily changes from 2-quart baking dish crumble to smaller individual or shared crumbles. Choose the serving size you wish, then for the smaller sizes, reduce the cooking times just a bit. If you want to make it vegetarian or vegan, just omit the bacon and use vegetable stock.
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3pounds(1.35kg)butternut squash(1 lrg. or 2 small) peeled and cut into about 3/4” pieces
4slicesbacon, cut into bite sized pieces (omit to make vegetarian, just add 2 Tablespoons of oil)
Preheat oven to 375° F. Generously butter a 2-quart baking dish.
Heat a large skillet over medium-high heat. Add bacon and cook until fat renders, about 3 minutes. Add the onions and garlic. Sauté until the onions are soft, 1-2 minutes. Add the mushrooms and butternut squash and sauté for about 5 minutes. Add parsley, sage, thyme leaves, stock, and season with salt and pepper to taste. Remove from heat.
Spread the squash mixture into the prepared baking dish.
Bake for about 50 minutes to 1 hour or until the squash is tender and lightly browned on the top. Serve warm or at room temperature.