Crumbles are one of the easiest desserts to make. This one uses winter squash puree instead of fruit. This recipe will use about half of 1 butternut or Kabocha squash. You can double it to use an entire squash, or use the other half for another recipe.
Cut one winter squash in half and bake, face down, on a cookie sheet at 400 degrees until it is soft and brown around the edges. Remove and allow to cool.
Scoop out the seeds from the seed cavity and discard (or save for another use). Separate the flesh from the peel. Mash squash to make 1 C. puree.
Combine the squash with 5 T. cold, cubed salted butter, 2 T. maple syrup, and 1 t. vanilla extract. If you like, add pumpkin spices: 1/4 t. each cinnamon, nutmeg and/or ginger powder. Taste and add more salt, maple syrup or spices if needed.
In a food processor, combine another 5 T. cold salted butter, 1 1/2 C. chopped walnuts, 1 1/4 C. white or whole wheat flour (or half of each), and 1/2 C. sugar. Pulse the processor until the mixture resembles fine sand.
Reserve 1/2 C. of the flour mixture to use as a topping.
Line an 8×8″ pan with parchment paper, then press the rest of the dough into place. Bake for 20 minutes at 350 degrees.
Spread the squash mixture evenly over the dough then sprinkle with 1/2 C. shredded coconut (unsweetened) and the reserved, uncooked dough mixture.
Return to the oven and bake another 10 minutes.
Remove and cool, then refrigerate for at least an hour before cutting into pieces.