Savory Butternut Squash and Comté Cheese Crumble

Squash: Heat the oven to 375˚F. Generously butter an 8-inch round gratin dish. Heat the oil in a large skillet over medium-high heat. Add the squash and season with the salt, pepper, and smoked paprika. Cook, stirring occasionally, until well browned, 8 to 10 minutes. Reduce the heat to medium and add the shallots to the skillet. Cook, stirring frequently, until the shallots are lightly browned, 3 to 5 minutes. Transfer all into the prepared baking dish along with the parsley and stock. Stir well to combine.

Crumble: Meanwhile, combine the flour, sugar, and thyme in a medium bowl. Add the butter and knead until the mixture resembles coarse meal. Whisk the yolk in a small bowl, and then add to the flour mixture along with the cheese. Stir until the mixture comes together. (Tip: Rub the crumble mixture by hand)

To Finish: Remove the squash from oven and remove the lid. Scatter the crumble on top. Return to the oven and bake until the topping is golden brown, and the squash is very tender, about 30 minutes. Serve warm or at room temperature.