Squash Crumble From Boston Globe

• TOPPING
• 1tup flour
• 1/2tup walnuts, chopped coarsely
• 1tablespoon chopped parsley
• 1/2tup grated Parmesan
• Pepper, to taste
• 6tablespoons butter, diced and at room temperature
• SQUASH
• Butter (for the dish)
• 2tablespoons olive oil
• 1tablespoon butter
• 1ted onion, coarsely chopped
• 1teaspoon ground coriander
• 1tay leaf
• 1/2tup canned tomatoes
• 1teeled butternut squash, cut into 1-inch dice
• 5tresh sage leaves, chopped
• Salt and pepper, to taste
• 1tablespoon chopped fresh parsley
• 1/2tup grated Parmesan

1. 1. Generously butter a 10-inch baking dish.
2. 2. In a large skillet over medium heat, heat the olive oil. Add the butter and when it melts, cook the onion, coriander, and bay leaf, stirring occasionally, for 3 minutes or until softened.
3. 3. Add the tomatoes and cook for 3 more minutes. Add the butternut squash, sage, salt, and pepper. Turn down the heat. Cover and cook for 30 minutes or until the vegetables soften.
4. 4. Set the oven at 350.
5. 5. Discard the bay leaf from the squash mixture. Sprinkle with parsley and Parmesan; stir gently. Transfer the vegetables to the baking dish. Spoon the crumble mixture on top.
6. 6. Bake for 30 to 35 minutes or until the top is golden.
7. 1.In a bowl, combine the flour, walnuts, parsley, Parmesan, and a generous sprinkle of pepper.
8. 2. Add the butter and work with your fingertips until the mixture forms coarse crumbs. Cover and refrigerate.

topping, flour, walnuts, parsley, parmesan, pepper, butter, butter, olive oil, butter, red onion, ground coriander, bay leaf, tomatoes, butternut squash, sage, salt, parsley, parmesan

Taken from www.epicurious.com/recipes/member/views/squash-crumble-from-boston-globe-50059752 (may not work)