This Sweet Potato, Winter Squash and Cranberry Crumble made it’s debut on my Thanksgiving table and I have to say, I am pretty psyched about it. I have always been a fan of the crumble but I never considered a savory version like this and I’m hooked. Sweet potatoes and butternut squash pair perfectly with tart, fresh cranberries to create the foundation of this savory Sweet Potato, Winter Squash and Cranberry Crumble that is going to be a go-to dish over the next few months. Oats, almonds, spices and maple combine to make a slightly sweet and perfectly crunchy foil to the savory veggies. Oh, this recipe is also gluten-free and dairy-free and it will feed (and please) a crowd!
I could say this a million times and I probably have–I recipe has to be simple if it wants to make it to my table. I seriously can’t be bothered with something that looks even remotely tedious – even for special occasions. As you also know, I am obsessed with my oven. Yes, I am all in when a recipe requires I set my timer and walk away as there are other things I can happily do. On meal prep days I have been known to load up my oven with as many items that will fit, and I am thrilled to add this Sweet Potato, Squash and Cranberry Crumble to the fray. Last week I made this crumble and baked it at the same time as my favorite Everyday Roasted Chicken with Maple and Smoked Paprika. The leftovers were reheated beautifully for lunch. I’ll take this Sweet Potato, Squash and Cranberry Crumble any day as I am craving warm and cozy this time of year. I even considered enjoying the leftovers for breakfast – with a fried egg – yum.
I know, you are wondering just how easy will this be to create? I would be too. Here’s the deal as well as a few cheats – we all need them! You can make it from scratch and peel and dice the potatoes and squash or you can simplify the prep and simply purchase the pre-cut version–no judgement here. Just get it done, right! If you are brave enough to wrangle a whole butternut squash, remember that nifty kitchen hack I shared with you a few weeks back. Using a fork, poke a few holes in the skin and microwave that sucker for 4-6 minutes. The skin will loosen and therefore peel much easier. If you hate the microwave follow the above steps and then roast it up for 10-15 minutes. Your oven will be pre-heating anyway.
The cranberries – they make this dish. Tart and slightly sweet, the flavor truly stands out amongst the rich, sweetness of the squash and sweet potatoes. I tend to hoard fresh cranberries this time of year. They are truly a seasonal food. And talk about disease fighting antioxidants. Cranberries are teaming with them. They are a great immune boosting food that can help to keep the sniffles at bay. Amen to that. Can’t find fresh, frozen work really well as a swap.
- For the Filling
- 3 cups cubed (1") sweet potatoes, peeled
- 3 cups cubed (1") butternut squash, peeled
- 1 cup fresh or frozen cranberries and/or pitted cherries
- 1tsp ground cinnamon
- 1 tablespoon chopped fresh oregano
- 1 tsp grated fresh ginger
- 1 tsp freshly grated orange zest
- 2 tablespoons maple syrup
- 2 tablespoons extra-virgin olive oil
- 1/2 teaspoon sea salt
- For the Topping
- 1 cup almond flour
- 2 cups gluten-free rolled oats
- 1/4 cup unsalted, toasted pumpkin seeds
- 1/4 cup raw, unsalted sliced almonds
- 1 tsp ground cinnamon
- 1/4 tsp fine sea salt
- 2 tbsp melted grass-fed, pastured butter
- 1 tbsp extra-virgin olive oil
- 1/4 cup pure maple syrup
- Preheat the oven to 375 degrees
- For the filling, toss together the sweet potatoes, squash, cranberries, oregano, cinnamon, ginger, and orange zest, maple, olive oil and sea salt in a medium bowl. Spread the filling in the bottom of an 9x12-inch baking dish.
- To make the topping, stir together the almond flour, oats, pumpkin seeds, almonds, cinnamon, and salt in another bow. Drizzle in the butter, olive oil, and maple syrup and mix until evenly combined.
- Crumble the topping over the filling and bake, covered for 35-40 minutes then uncover and bake for another 10 minutes or until the the topping is brown and the potatoes and squash are tender.
- Remove cobbler from the oven and set aside to cool for 10 minutes before serving.