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Butternut Squash, Mushroom and Goat Cheese Crumble

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This cozy butternut squash, mushroom and goat cheese crumble with rosemary makes for an easy family meal.
  • 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.

Ingredients

Scale
  • 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

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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