I found this recipe on Boston.com, and decided yesterday's rainy, windy night would be the perfect time to try it. I am a squash fiend, so I was very excited to try this recipe. It's like an apple crumble you might make, except savory.
You can view the recipe here:
Yes, it does have a good deal of parmesan cheese and butter. The recipe came out great, although I would not call it light. It was very filling in the belly. I took a shortcut and used already cut up butternut squash. I found it well worth the extra money. My only other critique was that I didn't mix the crumb topping as well as I could have, so I ended up with some spots that had a sand-like consistency.
I am eating it now for lunch, and I can attest that it does well as leftovers!
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