4 pounds Butternut Squash, peeled and cut into 1/2 inch pieces
4 tablespoons Olive Oil
Salt & Pepper, to taste
1/2 cup Shallots, thinly sliced
1/4 cup Italian Parsley, coarsely chopped
1/2 cup Stock
Generously butter a 10 inch gratin dish. In a large skillet, heat 3 tablespoons of oil over medium-high heat. Add butternut squash and saute until all of the squash starts to soften and brown, about 15 minutes. While the squash is cooking, heat a small skillet over medium high heat. Add 1 tablespoon of oil, then add the sliced shallots. Saute until soft and lightly browned. When both the squash and shallots are done cooking, add them to a large bowl. Add the parsley and stock, mixing well. Pour the mixture into the buttered gratin dish. Cover tightly with foil or a lid and bake at 375 degrees for 30 minutes, or until tender.
For the Crumble Topping:
1 1/2 cup Flour
1 teaspoon Sugar
2 tablespoons Fresh Thyme (I also included a little bit of sage and rosemary)
1 teaspoon Salt
3/4 cup Unsalted Butter, cold and cut into 1/4 inch pieces
2 Egg Yolks
3-4 tablespoons Ice Water
While the squash bakes, prepare the crumble. Place the flour, sugar, thyme, and salt in a medium bowl. Add butter pieces and pinch with your fingers until mixture is a coarse meal (pea sized lumps are ok). Whisk together egg yolks and 3 tablespoons of water. Add to the flour mix until just combined. If the mix is too dry, add the remaining 1 tablespoon of water. Set aside in the fridge until the squash is ready for the topping.
To complete the dish, take the squash out of the oven and remove the foil. Scatter the crumble topping over the squash and return to the oven. Bake for another 30 minutes, or until the topping is golden brown. Serve warm or at room temperature.