Thanksgiving Side Dish Recipe for Savory Corn Crumble

Fall brings us wonderful, wonderful foods and one of Grumpy and my very favorites is butternut squash.  I don’t think I could ever get sick of it and I totally crave it – not just in the fall, but all year long.  Before we get full swing into December and all the holiday sweets that start flowing from our blogs, I want to share with you this wonderful recipe from Ivory of Kopiaste.  It is a filling flavored with butternut squash, spinach and feta topped with a delicious crispy corn crumble.  Yummy is the word people!

This recipe is going to be a keeper around here (Grumpy is also a big fan of spinach!).  Check out Ivy’s recipe below.  It might sound like a lot by the title, but it really is very simple to put together and I believe that you will not regret trying this one out!

Savoury Cornmeal Crumble with Butternut Squash, Spinach and Feta, Images and recipe from Ivy at Kopiaste

Thanksgiving Side Dish Recipe for Savory Corn Crumble

Savory Corn Crumble

A delicious and hearty casserole with butternut squash, spinach, feta cheese, and cornmeal crumble
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Course: Main Course
Cuisine: Greek
Keyword: Savory Corn Crumble
Prep Time: 30 minutes
Cook Time: 1 minute
Total Time: 31 minutes
Servings: 12
Calories: 649kcal



  • 2.20 lbs butternut squash grated
  • 16 oz spinach thawed and squeezed
  • ½ cup olive oil
  • 2 eggs
  • 1 lb crumbled feta cheese
  • ½ cup parsley finely chopped
  • ½ cup fennel fronds finely chopped
  • Salt and freshly grated black pepper to taste
  • A pinch of cumin
  • 1.50 pounds cornmeal
  • 1 cup extra virgin olive oil
  • 1 cup Greek yoghturt 2%
  • 4 eggs
  • 1 tbsp salt
  • 3 tbsp margarine divided to grease the baking tin and to add on top


  • Grate the pumpkin and mix all the filling ingredients.
  • In a large bowl add the crumble ingredients and mix using your hand until the ingredients are well blended to form the crumble. If you still see cornmeal, add more olive oil, if necessary.
  • Grease a 35 x 25 cm baking tin with 2 tbsp margarine. Add half of the crumble on the baking tin.
  • Add the filling on top and sprinkle the remaining crumble on top of the filling.
  • Add the remaining margarine in small pieces scattered all over the baking tin.
  • Preheat oven to 350 degrees F and bake for 1 hour or until the crumble is golden on top.


Serving: 1g | Calories: 649kcal | Carbohydrates: 56g | Protein: 15g | Fat: 43g | Saturated Fat: 11g | Polyunsaturated Fat: 30g | Trans Fat: 1g | Cholesterol: 127mg | Sodium: 1066mg | Fiber: 8g | Sugar: 4g

About the Author: Shelby Law Ruttan

Shelby is the author/owner of Grumpy's Honeybunch. Established in 2007, she shares and preserves family recipes as well as recipes for cooking light and keto. She is an experienced, self-taught home cook who loves to share recipes with others. You can see her work on websites such as Veal Made Easy, Parade, Community Table, SoFab Food, Yummly, and FoodGawker.


  1. Ivy November 28, 2012 at 9:04 pm - Reply

    Thanks for posting it.

  2. […] Savory Corn Crumble Casserole: It isn’t a holiday celebration without some sort of corn casserole recipe on the table. This corn casserole has a delicious sweetness contrasted with a salty bite of Feta cheese. The textures and flavor are out of the world delicious and even the kids will be gobbling this one down! […]

  3. […] Savory Corn Crumble […]

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Shelby Welcome! I'm Shelby, author of Grumpy's Honeybunch. I have been sharing family favorite recipes since 2007. I started the Keto Diet in October 2017 and since then I have been creating Keto ... read more

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