{Re-Post} Butternut Squash Crumble

Butternut Squash Crumble 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

Filling ingredients:

1 butternut squash

1 apple

2 Tbsp maple syrup

1/4 cup coconut oil (melted)

Lots o’ cinnamon

I started by peeling my irregularly shaped butternut squash.

He kind of looks more like a giant peanut than a squash.

I cut him in half and de-seeded him,

and then chopped him into cubes.

I also chopped up an apple I had lying around and mixed that with the squash for some added sweetness. I sprinkled everything with cinnamon and added the maple syrup and melted coconut oil.

I poured the mixture into a glass baking dish, covered with foil and allowed to bake at 350 for 30 minutes.

Crumb Ingredients:

(from Everyday Paleo)

1 1/2 cups almond meal

1 egg

2 Tbsp coconut oil

approx. 1 Tbsp cinnamon (or to taste)

While the squash was baking, I prepared the crumbs.

I added the almond meal, cinnamon, egg and coconut and mixed until just combined.

The dough was very sticky and easy to handle.

After the squash had baked for 30 minutes, I added the crumbs

and baked for another 35 minutes at 350. I wanted to make sure that the squash was soft and the crumbs were crunchy!

I’m very proud of my Butternut Squash Crumble! It turned out exactly as I’d hoped (that usually doesn’t happen to me when it comes to creating recipes).

{Re-Post} Butternut Squash Crumble
Prep time
Cook time
Total time
  • Filling ingredients:
  • 1 butternut squash
  • 1 apple
  • 2 Tbsp maple syrup
  • ¼ cup coconut oil (melted)
  • Lots o’ cinnamon
  • Crumb Ingredients:
  • (from Everyday Paleo)
  • 1½ cups almond meal
  • 1 egg
  • 2 Tbsp coconut oil
  • approx. 1 Tbsp cinnamon (or to taste)
  1. Preheat the oven to 350 F
  2. Peel and cut the butternut squash and apples into cubes. Pour them into a glass baking dish.
  3. Drizzle with maple syrup and coconut oil, sprinkle with cinnamon and cover with foil. Bake for 30 minutes.
  4. While the filling is baking, prepare the crumble.
  5. In a medium-sized bowl, mix the almond meal (or flour), egg, coconut oil and cinnamon.
  6. Spread the crumble over the filling and bake uncovered for 35 minutes.


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!


One Response to {Re-Post} Butternut Squash Crumble

  1. Meagan September 14, 2013 at 1:53 PM #

    Oh yum. This would be delicious!

Thoughts? Feel free to comment below!

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