A beautiful seasonal crumble! I love butternut squash and was given the great idea of a savory crumble with nuts. Here I add a little blue cheese to balance out the sweetness of the squash. It is a real delight. It’s crisp and tasty. And not at all dry. One could believe it with the photo, but on the contrary! Perfect with a simple salad or to accompany a meat.
Recipe for 4 to 6 people:
- 2 medium organic butternut squash
- 3-4 cloves of garlic, peeled and thinly sliced
- 125g of blue cheese (or Roquefort or Saint Agur)
- 125g of nuts
- 3 tablespoons of full cream
- olive oil
- salt pepper
For the crumble batter:
- 85g of nuts
- a few rosemary leaves
- 145g of flour
- 10g of sugar
- 160g of breadcrumbs
- 55g of parmesan cheese
- 140g of semi-salted butter at room temperature
Start by cleaning the squash well. I took organic ones so I didn’t have to peel them.
Cut them in half.
Remove the seeds and cut into pieces.
Do the same for the second squash. Put all the pieces in a baking dish. Season with salt and pepper, add the sliced garlic and sprinkle generously with olive oil.
Bake for 40 minutes at 210°C in a ventilated oven.
Let cool, then add the chopped nuts.
The cheese (I took Saint Agur) and sprinkle with a little cream. Add pepper to taste.
For the crumble batter: mix the rosemary leaves and nuts.
Pour into a container.
Add remaining ingredients.
Pepper a lot!
Mix with your fingertips until you have a homogeneous paste that breaks up when pressed.
Pour into the dish, making nice chunks.
Bake for 35 minutes this time at 170°C.
It’s ready! Serve with a nice salad or meat.