In the south we can make anything a cobbler, and we do. This savory cobbler is studded with bright herbs. The squash shares the pan with mushrooms and roasted tomatoes. This could be a star dish on its own. But it pairs delightfully with a roasted pork loin.

Savory Squash Crumble

INGREDIENTS:

• 2 cups peeled and cubed squash
• 1/2 cup diced onion
• 4 large crimni mushrooms
• 1 cup roasted tomatoes
• 2 cloves garlic, minced
• 1 T fresh chopped parsley
• 1 T fresh sage
• 1 T rosemary
• 1/4 cup chicken/veg stock/broth
• 1/4 teaspoon salt

Crumble:

• 1/4 cup all-purpose flour
• 2 tablespoons chopped pecans
• 1 teaspoon brown sugar
• 1 t fresh chopped parsley
• 1 t each rosemary
• 1 t sage
• 1 t thyme
• 1/2 teaspoon salt
• 1/4 cup (2 ounces) cold unsalted butter, cut into 4 pieces
• 1 zest of lemon

INSTRUCTIONS:

• Preheat the oven to 375F.
• Grease a 1 quart casserole dish.
• Add bacon to a large skillet and turn the heat on to medium. Once the bacon starts cooking, cook for a few minutes until crispy then flip and finish cooking the other side.
• Remove the bacon and place on a plate lined with a paper towel; pat off as much grease as you can. When cool enough to handle, crumble bacon. Leave the bacon drippings in the pot.
• Add the squash, onion, and mushrooms to the bacon drippings and cook until the squash is brown and softened, about 8-10 minutes.
• Splash the white wine in the pan to deglaze.
• Add the garlic and crumbled bacon. Cook 1 minute. Stir in the parsley, stock, and salt. Transfer the squash mixture to the baking dish and cover. The squash should be al dente.
• Meanwhile, make the crumble: combine the flour, herbs, pecans, brown sugar, zest, and salt. Using a pastry blender or two knives, cut in the cold butter until the mixture resembles small pebbles. Refrigerate until ready to use.
• The squash should be fork tender. Uncover and top with crumble mixture. Bake uncovered until the top is golden brown, about 15-20 minutes. Serve warm.