Squash Crumble From Boston Globe

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   1. Generously butter a 10-inch baking dish.

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   2. In a large skillet over medium heat, heat the olive oil. Add the butter and when it melts, cook the onion, coriander, and bay leaf, stirring occasionally, for 3 minutes or until softened.

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   3. Add the tomatoes and cook for 3 more minutes. Add the butternut squash, sage, salt, and pepper. Turn down the heat. Cover and cook for 30 minutes or until the vegetables soften.

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   4. Set the oven at 350.

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   5. Discard the bay leaf from the squash mixture. Sprinkle with parsley and Parmesan; stir gently. Transfer the vegetables to the baking dish. Spoon the crumble mixture on top.

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   6. Bake for 30 to 35 minutes or until the top is golden.

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   1.In a bowl, combine the flour, walnuts, parsley, Parmesan, and a generous sprinkle of pepper.

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   2. Add the butter and work with your fingertips until the mixture forms coarse crumbs. Cover and refrigerate.

No additional tips available.