This week’s Cook the Book Fridays recipe from David Lebovitz’ My Paris Kitchen is a wonderful way to welcome the fall and a perfect dish for the upcoming Canadian Thanksgiving weekend (um, how is it already Thanksgiving?). It’s like a big hug on a warm day PLUS you can make it ahead of time so it’s great for entertaining.
Squash, shallots, thyme and chicken stock are baked then topped with a crumble that’s just breadcrumbs, cornmeal, parmesan, sage, butter and an egg. This is baked again until it’s all lovely and crispy on the top.
It’s definitely surprising because it totally just LOOKS like a sweet crumble even until you bite into it! It’s going to be my new way of using up all the butternut squash I inevitably end up with over the next couple of months though – it is even better the next day and reheats (even in a microwave) so well, staying crispy. Totally not sure what the French would think about this but I loved it!
Get the recipe for David Lebovitz’ butternut squash crumble here on p 215 of My Paris Kitchen.
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Disclosure: I was provided with a copy of “My Paris Kitchen” for review purposes. I was not asked to write about the book, nor am I being compensated for doing do. All opinions 100% my own.