David Lebovitz’s Crumble de Butternut + Roasted Green Cabbage

7 Feb


Are we sick of winter squash yet? Too bad, because thick-skinned roots, tubers and squash are here for the long haul.


Apparently I am fond of butternut squash bakes and crumbles, as evidenced by the Figs in My Belly archives. To that I say, never enough!

This Crumble de Butternut is inspired by David Lebovitz’s latest cookbook, My Paris Kitchen. I went to his book talk (moderated by Amanda Hesser of Food52) and signing at the 92nd Street Y last summer, and I was the last one in line! I imagined David and I laughing and chatting like old friends, since we both worked in pastry at Chez Panisse and we both love a good City Bakery pretzel croissant…Alas, I was the last one in line, he was tired of the chit chat, and they had him signing stacks full of extra books. At least I have this pic:


The filling of this savory crumble required lightly browning the squash cubes in a mix of oil and butter, adding some herbs and sliced shallots, and de-glazing the pan with chicken stock (I made a quick stock after spatchcocking a chicken earlier in the week…). I then dumped the squash mix into a pie pan and placed it in the oven, using a baking sheet to cover, for about 25 to 30 minutes.


Lebovitz uses a mix of bread crumbs, polenta and Parmesan in his crumble topping. I ran out of polenta/corn meal, so I just subbed white whole wheat flour. A bit of cold cubed butter gets mixed into the dry ingredients, and then an egg helps create extra crumbles.

Rich and savory vegetable crumble. Take that, winter.


I served the crumble with roasted green cabbage. I think roasted cabbage is the new kale chips? Maybe? 

Crumble de Butternut (Butternut Squash Crumble)

adapted from David Lebovitz’s My Paris Kitchen

makes about 5-6 servings

Squash filling:

1 tablespoon butter

1 tablespoon olive oil

1 small-to-medium butternut squash (2-3 lbs.), peeled, de-seeded and chopped into small cubes

pinch of dried oregano (or thyme)

1/2 cup shallots, sliced thin

Sea salt or kosher salt and black pepper

1 cup chicken or vegetable stock (homemade if you have it)

Optional: fresh chopped parsley


3/4 cup bread crumbs (panko style works nicely)

1/2 cup white whole wheat flour (or polenta/cornmeal)

1/2 cup freshly grated Parmesan cheese

1 teaspoon granulated sugar

1/2 teaspoon sea salt or kosher salt

4 tablespoons butter, chilled and cubed

1 large egg

1. Preheat the oven to 375 degrees F. Butter a pie dish or  baking dish (2-3 quarts).

2. To make the squash filling, heat the butter and oil in a large skillet over medium-high heat. Add the squash and oregano.** Season with salt and pepper and saute, stirring occasionally, until the squash pieces begin to brown on several sides, about 7-9 minutes.

3. Add the shallots and cook for another few minutes, until they start to soften, about 3 minutes. Add the chicken stock and cook for about 30 seconds, stirring, to reduce the stock a bit and heat everything through. Scrape the squash mixture into the prepared baking dish. If using, stir in the chopped parsley.

**If all of your squash does not fit neatly in 1 layer in the skillet, cook it in 2 batches, dividing the shallots and chicken stock accordingly.

4. Cover the baking dish with aluminum foil or use a flat baking sheet to cover. Bake for 30 minutes, until the squash is pretty soft when poked with a knife.

5. While the squash bakes, make the topping by combining the bread crumbs, cornmeal, Parmesan, sugar and salt in a bowl. Add the butter blend it into the dry mix using the tips of your fingers or a pastry blender. Add the egg and mix it in with a wooden spoon/your fingers until the mixture just starts clumping together in bits. Keep it in the refrigerator until ready to use.

6. Remove the squash from the oven, remove the cover, and sprinkle the topping over the squash. Decrease the oven temperature to 350 degrees F and return the dish to the oven, uncovered. Bake for about 20 minutes, until the top is golden brown, and serve.



Roasted Green Cabbage

1/2 of a large green cabbage

1-2 tablespoons olive oil

salt and pepper

optional: squeeze of lemon

1. Heat the oven to 375 degrees F.

2. Slice the half cabbage into 8 thick wedges (cut the half in half and those halves in half, etc.).

3. Lay the cabbage wedges on a baking sheet. Drizzle with olive oil and sprinkle salt and pepper on top.

4. Roast in the oven for about 15 minutes, flip the cabbage, and roast for another 15 minutes or until slightly browned. Squeeze fresh lemon juice over the finished cabbage wedges.


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