Honey-Glazed Butternut Squash and Apple Crumble with Toasted Pecan Streusel
Do you remember those autumn days, the ones where the air is so crisp it tingles on your skin? I can almost feel the sun on my face as I recall visiting a local apple orchard last fall. The rows of trees, laden with fruit, stretched out before us like a promise of abundance. The scent of ripe apples mingled with the earthy aroma of freshly harvested butternut squash from a nearby farm stand. The vibrant colors of the turning leaves created a breathtaking tapestry of reds, oranges, and golds. That feeling of warmth and wholesome goodness is exactly what I wanted to capture in this recipe for Honey-Glazed Butternut Squash and Apple Crumble with Toasted Pecan Streusel. It's autumn in a dish!
Why You'll Love This Recipe
This isn't your average overly-sweet crumble. The butternut squash adds a subtle sweetness and creamy texture that perfectly complements the tartness of the apples. The honey glaze enhances the natural flavors of the harvest bounty, and the toasted pecan streusel provides a satisfying crunch. This recipe is a celebration of seasonal cooking at its finest, highlighting the beauty of farm-to-table eating.
It's incredibly versatile too! Enjoy it warm as a comforting dessert after a harvest meal, or cold for breakfast with a dollop of yogurt. This crumble is also a fantastic way to use up that extra butternut squash and those apples you picked during your fall outing. Plus, you can easily make it gluten-free by using gluten-free oats in the streusel topping. Visually appealing and utterly delicious, this autumn recipe is sure to become a family favorite.
Ingredients List
Here's what you'll need to create this cozy masterpiece:
For the Butternut Squash and Apple Filling:
- 1 medium butternut squash (about 2 pounds), peeled, seeded, and diced into 1/2-inch cubes
- 3 medium apples (such as Honeycrisp, Gala, or Fuji), peeled, cored, and diced
- 2 tablespoons lemon juice
- 1/4 cup honey
- 2 tablespoons unsalted butter, melted
- 1 teaspoon apple pie spice (see instructions below for homemade blend)
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
For the Toasted Pecan Streusel:
- 1 cup all-purpose flour (or gluten-free all-purpose flour blend)
- 1 cup rolled oats (use gluten-free certified oats for a gluten-free dessert option)
- 1/2 cup packed light brown sugar (or coconut sugar for a refined sugar-free option)
- 1/2 cup chopped pecans, toasted (see instructions below)
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup (1 stick) cold unsalted butter, cut into cubes
Homemade Apple Pie Spice Blend (Optional):
- 2 tablespoons ground cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground allspice
- 1/4 teaspoon ground ginger
Step-by-Step Instructions
Alright, let's get baking!
Prepare the Butternut Squash: Carefully peel the butternut squash. This can be tricky, so be sure to use a sharp vegetable peeler and work slowly. Cut the squash in half, remove the seeds, and dice the flesh into 1/2-inch cubes.
Prepare the Apples: Peel, core, and dice the apples into similar-sized pieces as the squash. Toss the apples and squash with the lemon juice in a large bowl to prevent browning. Gently toss the apples and squash with the spices to avoid bruising the fruit.
Make the Filling: In the bowl with the apples and squash, add the honey, melted butter, apple pie spice, cinnamon, and nutmeg. Toss everything together until well combined. The aroma at this point is absolutely heavenly!
Toast the Pecans: Spread the chopped pecans on a baking sheet and toast in a preheated oven at 350°F (175°C) for 5-7 minutes, or until fragrant and lightly golden. Watch them carefully to prevent burning. Let cool slightly.
Make the Streusel: In a separate bowl, combine the flour (or gluten-free flour blend), rolled oats (gluten-free if needed), brown sugar (or coconut sugar), toasted pecans, cinnamon, and salt.
Cut in the Butter: Add the cold, cubed butter to the dry ingredients. Using a pastry blender or your fingertips, cut the butter into the mixture until it resembles coarse crumbs. The mixture should hold together slightly when squeezed.
Assemble the Crumble: Pour the butternut squash and apple filling into a greased 9-inch baking dish or cast iron skillet. Sprinkle the streusel topping evenly over the filling.
Bake: Bake in a preheated oven at 375°F (190°C) for 35-45 minutes, or until the filling is bubbly and the crumble topping is golden brown and slightly crisp. Be careful not to overbake the crumble, as the topping can burn easily. Watch it closely during the last 10 minutes of baking. The squash should be tender enough to pierce easily with a fork.
Cool and Serve: Let the crumble cool slightly before serving. This allows the filling to thicken a bit.
Serving Suggestions
Serve this warm and comforting crumble with a dollop of homemade vanilla bean ice cream or whipped coconut cream for a truly decadent treat. It also pairs perfectly with a cup of spiced apple cider or a glass of dessert wine. For an extra touch of elegance, garnish with a sprinkle of chopped pecans and a drizzle of maple syrup.
Storing Leftovers: Store any leftover crumble in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave before serving.
Closing
I truly hope you enjoy this recipe as much as I do! Don't be afraid to experiment and adapt it to your own tastes and available ingredients. If you don't have butternut squash, pumpkin or acorn squash work well too. Try adding a pinch of ginger to the filling for an extra kick. The beauty of from-scratch cooking is that it allows you to create something truly unique and special.
I'd love to see your creations! Share your photos on social media using the hashtag #BetterHomesHarvest. What are some of your favorite harvest traditions? Leave a comment below and let me know! There's something truly magical about the harvest season and the joy of sharing homemade food with loved ones. Happy baking!
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