Have I mentioned that I’m obsessed with squash?
I keep going to the grocery store and randomly picking up all these different kinds of squash that I’ve never made before (much like I did with the acorn squash). My most recent squash purchase was a butternut squash. The butternut struck me as a sweeter squash that would taste really good with some maple syrup and coconut oil, so I decided to make my own take on a butternut squash crumble.
Butternut Squash Crumble
1 butternut squash
2 Tbsp maple syrup
1/4 cup coconut oil (melted)
Lots o’ cinnamon
I started by peeling my irregularly shaped butternut squash.
(from Everyday Paleo)
1 1/2 cups almond meal
2 Tbsp coconut oil
approx. 1 Tbsp cinnamon (or to taste)
While the squash was baking, I prepared the crumbs.
The squash was nice and soft and the maple syrup added just the right amount of extra sweetness. The crumbs were delicious! I’ve really liked every recipe I’ve made from the Everyday Paleo site. This crumb recipe was meant for a blackberry cobbler, but worked perfectly with the squash. It was rich and buttery (I attribute that to the coconut oil) and brought a traditional comfort food feel to the crumble. I’ve been eating this for lunch for the past few days and have yet to get sick of it!