Market Recipe: Delicata Squash Crumble

Market Recipe: Delicata Squash Crumble

by Mueller Market Chef Julia Whitehorn

Featured Ingredients:

• 5 small assorted Delicata squash – @b5farm
• 1 cup peach & bourbon oatmeal  – @oatmealandcompany
• 1/2 cup Pecan halves – Yegua Creek Farms

Other Ingredients:

• 1/4 cup maple syrup 
• 2 tsp vanilla 
• 1 tsp cinnamon
• 1 tsp nutmeg 
• 1/2 tsp sea salt 
• Olive oil  

Directions:

1. Heat a nonstick or cast iron pan to medium high heat. 
2. Slice off the stem and bottoms of the assorted squash. Then roughy cut into 1 to 2 inch cubes (feel free to discard seeds to toast separately or keep them as part of the mix) 
3. Add the squash to a bowl and drizzle in the maple syrup, 2 tbs olive oil, vanilla and spices. Toss to fully combine. 
4. Drizzle in another tbs of olive oil into the sauce pan and then transfer the squash to the heated pan, keeping the bowl to the side. 
5. Let the squash cook on low to medium heat for about 20-25 minutes, or until fork tender. 
6. Meanwhile add the oatmeal and pecans to the remnants of the squash bowl with an extra drizzle (2tbs or so) of maple syrup and sea salt. 
7. Once the squash has fully cooked, transfer to a serving bowl and turn heat to low. 
8. Next, transfer the bowl of granola nut mix to the heated pan and let toast for about 6-7 minutes (optional to let this toast in the oven on 325 F). 
9. Finally, coat a layer of the granola onto the squash, and then sprinkle in some extra pecans on top!
10. BEST served with vanilla ice cream or creamy greek yogurt of choice!