Squash Crumble

Gluten-Free Gourmet

In the Oven

Squash can be a great asset to any meal: it’s low in sugar, high in fiber, and rich with nutrients. The only question is...how do you fix it? May I suggest a few recipes that our family loves...you can’t even tell it’s squash! This acorn squash crumble has a delightfully sweet, roasted taste. Combined with the crunchy crumb topping, it’s a real winner!

First, cut a large acorn squash in half, scrape out the seeds, and chop roughly into 1” pieces. Toss in a bowl with 3 T. canola oil, 1 t. salt, and 2 t. dried marjoram.
Place in a buttered 9x9 casserole dish and sprinkle a couple tablespoons of dried sage and fennel on top.
Last, cut 3/4 c. oat/rice flour into 1 T. butter and 4 T. cream cheese to make breadcrumbs. Sprinkle evenly over the squash.

Acorn Squash Crumble

Cover the dish with foil and bake at 400 for 40 minutes. Then remove the foil and bake it another 10-15 minutes, til the squash is soft and the topping golden brown. Serve nice and hot.