Squash & Hazelnut Crumble

recipe

• Step 1
  Preheat the oven to 220°C. Wash halve the butternut squash. Remove & discard the pips. Dice the squash.
• Step 2
  In an oven-proof dish, add the squash. Season with salt, pepper & a drizzle of olive oil. Stir to evenly coat & roast in the oven for 20 min at 220°C.
• Step 3
  Meanwhile, if you have some, finely chop or blend the hazelnuts.
• Step 4
  Prepare the crumble topping. In a mixing bowl, combine : the flour, crushed hazelnuts, grated parmesan & smooth butter. Season with salt & pepper & mix with your fingers until course crumbs form.
• Step 5
  After 20 min, remove the dish from the oven. Add the crumbled goat's cheese & some 'herbes de Provence' is you have some. Add the crumble topping & bake for another 20 min at 220°C.
• Step 6
  Once the crumble is nicely golden on top, remove the dish from the oven. Serve the squash & hazelnut crumble with a side of green salad. Enjoy !