Butternut-Squash Crumble

Name: Butternut-Squash Crumble
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 3 smalls butternut squash (about 4 pounds total), peeled and cut into 3/4-inch chunks; 118 milliliters homemade or low-sodium canned chicken stock; 8 servings coarse salt and freshly ground pepper; 2 larges egg yolks; 355 milliliters all-purpose flour; 59 milliliters coarsely chopped fresh flat-leaf parsley; 2 Tbsps fresh thyme; 3 Tbsps ice water; 3 Tbsps extra-virgin olive oil; 2 larges shallots, thinly sliced; 1 teaspoons sugar; 1 teaspoon table salt; 177 milliliters (1 1/2 sticks) chilled unsalted butter, cut into 1/2-inch pieces, plus more for dish

For $1.21 per serving, this recipe covers 25% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 7g of protein, 24g of fat, and a total of 439 calories. This recipe serves 8. If you have butternut squash, olive oil, shallots, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 45 minutes. It is a good option if you're following a vegetarian diet.