Crumb Topped Cheesy Butternut Squash Gratin

If you've been reading my blog for a while then you already know I'm basically obsessed with crumb toppings. There isn't a cake, pie or trifle that couldn't benefit from a few (or a lot) of sweet, thick crumbs. But a savory crumb? I've seen a few recipes around but they always contain a little sugar, despite the savory filling, and that just didn't make sense to me. A savory crumb should be savory but it would need a flavor of some kind.

 

It didn't take me long to think of the correct flavor for a savory crumb. Cheese, of course! If everything sweet is better with crumb topping then everything savory is better with cheese. I'm sure that any hard grating cheese would work here (remind me to try it with Parmesan) but I chose Gruyere because I love that combo with sage and butternut squash.

Speaking of butternut, I'm obsessed with that, too. And the "sweet" veggie on my family's holiday table was usually squash over sweet potato. For years I just roasted my butternut with maple syrup for the Thanksgiving table and there were never any leftovers. But how cool to bake it in a cheesy sauce with a cheese crumb topping? I couldn't resist. And at this point I think I've made this dish three times in the last two weeks. As long as butternut is in season, I don't need to wait for a holiday to eat this. Enjoy!

Yield: 4 Servings

Author: Anita Schecter

Crumb Topped Cheesy Butternut Squash Gratin

Prep time: 20 MinCook time: 30 MinTotal time: 50 Min

Recipe for a cheesy gratin, filled with butternut squash and a cheesy savory crumb topping.

Ingredients

For the Filling:

• 2 Tablespoons unsalted butter
• 2 Tablespoons all purpose flour
• 2 Cups milk
• 1 lb. butternut squash cubes (about 2 cups)
• 1/4 Cup grated Gruyere cheese
• 2 Teaspoons chopped fresh sage
• Salt and pepper to taste

For the Crumb Topping:

• 4 Tablespoons unsalted butter, melted
• 1/4 Cup grated Gruyere cheese
• 5 Tablespoons all purpose flour
• 1/4 Teaspoon salt

Instructions

1. Pre-heat the oven to 400 degrees.
2. To make the crumb topping, add the grated cheese to the melted butter and stir in the flour and salt. Allow to sit while you make the filling.
3. Add the butternut cubes to a dish and microwave on high for about 4 minutes or until the squash is just tender.
4. Make the filling by adding the butter to a large skillet and whisking in the flour until a paste forms. Slowly whisk in the milk and continue cooking on medium until the mixture thickens. Add the cheese and sage. Stir in the cooked squash and season to taste.
5. You can bake this in the skillet or pour it into a baking dish. Using your fingers, crumble the topping over the mixture and bake for 20 - 30 minutes, until the crumbs are light golden brown.