Savory squash and hazelnut crumble
458 reviewsThe perfect cold weather comfort food to eat under a blanket while watching a movie!
Ingredients
Utensils
Oven, Baking dish
recipe
Step 1
Preheat the oven to 220°C. Wash the squash and cut it into cubes.
Step 2
Add the squash to an oven safe dish with salt, pepper and a drizzle of olive oil. Mix to coat.
Step 3
Bake for 20 minutes at 220°C.
Step 4
Chop the hazelnuts.
Step 5
In a bowl, mix together the flour, hazelnuts, parmesan, butter (chopped into small pieces), salt and pepper until the mixture forms course crumbs.
Step 6
Take the squash out of the oven.
Step 7
Add the crumbled goat cheese and then the crumble topping.
Step 8
Bake for another 20 minutes at 220°C, until the topping is golden brown.
Step 9
Serve and enjoy!
Personal notes
Add your own flavor!
Nutrition facts
Average estimated amount for one serving
| Energy | 669 cal. |
| Fat | 36 g |
| Carbohydrates | 69 g |
| Protein | 18 g |
| Fiber | 10 g |
Values are based on an average estimate for one serving. All nutrition information presented on Jow is intended for informational purposes only. If you have any concerns or questions about your health, please consult with a health-care professional.
On average, one serving of the recipe "Savory squash and hazelnut crumble" contains 669 Energy, 36 g of Fat, 69 g of Carbohydrates, 18 g of Protein, 10 g of Fiber.
Price per portion
| € | Nos recettes à -2 € par portion |
| €€ | Nos recettes entre 2 € et 4 € par portion |
| €€€ | Nos recettes à +4 € par portion |
Please note, the price above is dependent on your grocer and the available products in the grocery store you chose.
Scores
B Nutri-score
The Nutri-score is an indicator intended for understanding nutritional information. Recipes or products are classified from A to E according to their food composition to promote (fiber, proteins, fruits, vegetables, legumes, etc.) and foods to limit (energy, saturated fatty acids, sugars, salt, etc.).
A Eco-score
The Eco-score is an indicator representing the environmental impact of food products. The recipes or products are classified from A to E. It takes into account several factors on the pollution of air, water, oceans, soil, as well as the impacts on the biosphere. These impacts are studied throughout the product life cycle.
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