Poultry & Pork · Uncategorized

Savory Squash, Porcini & Bacon Crumble

Savory Squash, Porcini & Bacon Crumble 2 - The Duo Dishes
Be sure to “like” this blog’s Facebook page, and follow the photo trail on Twitter and Instagram.

There was a lot of squash action happening around these parts during November and December. Just a couple of weeks ago, I posted a roasted squash salad, and in another week or so, there will be a sweet quickbread with roasted, caramelized squash. And now, here’s a savory crumble. With roasted squash. Redundant, maybe, but that does not negate the final recipe one bit! Here’s a perfect side dish with roasted squash that combines porcini mushrooms and bacon all in one bite.

Savory Squash, Porcini & Bacon Crumble 1 - The Duo Dishes

What makes this dish stand out is that it is a savory crumble. That alone usually sparks someone’s attention because we’re so accustomed to the sweet, fruity version. Now we’re talking vegetables and meat in a rich sauce with a herbed, cheesey topping, then baked to a crisp. This may turn the idea of a crumble on its head, but if you know how to put together the dessert, the making of this one won’t confuse you one bit.

The savory base of this crumble begins with a mix of seasoned, roasted acorn squash and onions tossed with chunks of thick, smokey bacon. The broth from rehydrated porcini mushrooms flavor a creamy, Parmesan sauce, and of course those mushrooms are included in the mix. Everything goes into a baking dish, and then it’s all covered with a mixture of crumbly walnuts, sage, more Parmesan, flour and, of course, butter. This is a savory crumble that will get your brain moving when it comes to different ways to spice up traditional dishes.

Savory Squash, Porcini & Bacon Crumble 3 - The Duo Dishes

Savory Squash, Porcini & Bacon Crumble
Author: The Duo Dishes
Serves: Serves 6 to 8
  • Non-stick cooking spray
  • 3 cups peeled and cubed acorn squash
  • 1 1/2 cup chopped yellow onion
  • 2 tablespoons olive oil
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon black pepper
  • 9 ounces thick cut applewood smoked bacon
  • 1/2 ounce dried porcini mushrooms
  • 1 1/4 cups water
  • 10 fresh parsley sprigs
  • 4 tablespoons unsalted butter, at room temperature
  • 4 tablespoons flour
  • 2 cloves garlic, thinly sliced
  • 1/2 cup chicken broth
  • 1/2 cup milk
  • 1/2 teaspoon lemon zest
  • 1/2 cup parmesan cheese
  • Crumble
  • 3/4 cup flour
  • 1/4 cup roughly chopped walnut
  • 1/4 cup parmesan cheese
  • 1 1/2 tablespoons fresh roughly sage
  • 1/2 teaspoon sugar
  • 1/4 teaspoon kosher salt
  • 4 tablespoons unsalted butter, at room temperature
  • 1 1/2 teaspoons olive oil
  1. Preheat the oven to 425 degrees F. Line two sheet trays with foil. Coat an 8″x8″ casserole dish with non-stick cooking spray.
  2. In a large bowl, toss the squash and onion with the olive oil, salt and pepper. Spread the vegetables in an even layer over one of the sheet trays. Roast for 40-45 minutes, rotating the tray halfway through, until they are tender and browned.
  3. Layer the bacon on the second sheet tray, and bake for 30-35 minutes, or until browned and crisp. Transfer the cooked bacon to a plate lined with paper towels. Once cool to the touch, slice into 1/4″ pieces.
  4. Reduce the oven temperature to 375 degrees F.
  5. While the squash and onions roast, place the porcini mushrooms, water and parsley into a medium sauce pan. Bring to a boil over medium-high heat, then reduce to a simmer. Cook for 20 minutes, then remove from heat. Strain the liquid through a fine sieve. Reserve the flavored broth and mushrooms. Discard the parsley. Chop the mushrooms into small pieces, and set aside.
  6. In a medium sauce pan, heat the butter, flour and garlic over medium flame. Whisk constantly, cooking the paste for 2 minutes. Slowly stream in the reserved mushroom broth and chicken broth. Bring to a low boil, then reduce to a simmer. Pour in the milk, and continue to simmer for 10 minutes, or until thickened. Remove from heat, and stir in the lemon zest.
  7. Transfer the cooked squash, onions and bacon to the prepared casserole dish. Pour the mushroom sauce over the vegetables, and sprinkle the parmesan on top. Set aside.
  8. For the topping, pour the flour, walnuts, parmesan, sage, sugar and salt into the bowl of a food processor. Pulse lightly until just combined. Add the butter and olive oil to the food processor, and blend until the mixture forms fine crumbles. Sprinkle evenly over the casserole.
  9. Bake for 40-45 minutes, or until browned and bubbly.

5 thoughts on “Savory Squash, Porcini & Bacon Crumble

  1. I was just eating butternut squash for a long time, but as of late I have been incorporating other squashes including Acorn and Kachocha… And I have to say, WHY I SHELTERED myself from these others is beyond me!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s