Squash & Hazelnut Crumble

recipe

• Step 1
  Preheat the oven to 220°C. If you wish, peel the butternut squash & slice it in half. Remove the pips et dice it.
• Step 2
  In an oven-proof dish (we used a 28 cm diameter dish here), add the diced squash. Season with salt, pepper & a drizzle of olive oil. Mix & roast in the oven for 20 min at 220°C.
• Step 3
  Meanwhile, in a blender, add the hazelnuts. Blend until you obtain a grainy powder. Alternatively, you can finely chop the hazelnuts using a knife.
• 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. Top with the crumble & bake for another 20 min at 220°C.
• Step 6
  Once the squash & hazelnut crumble is nicely golden on top, remove the dish from the oven. Serve it with a side of green salad & enjoy !