Recipe: Crumble-Topped Kabocha Squash

Every time I eat roasted kabocha squash, which bakes up almost fudgy in texture, I think: I need to use this in a dessert. I’m making good on that promise. To highlight its sweetness, sandwich the squash between clumps of spiced oat crumble. The crumble will caramelize underneath the squash and partially melt into delicate freckles across the galette’s surface. Those who are bored by pumpkin pie may find this to be their new favorite fall sweet.

Crumble-Topped Kabocha Squash

SERVES 6 TO 8