Squash & Hazelnut Crumble
Very easy
Coline
Coline

Squash & Hazelnut Crumble

7 minutesPrep time

40 minutesCook time

669 cal.Per serving

Ingredients for 1

Butternut squash

1/4

Butternut squash

Goat cheese

40 g

Goat cheese

Hazelnuts

10 g

Hazelnuts

Butter (unsalted)

25 g

Butter (unsalted)

Flour (all-purpose)

40 g

Flour (all-purpose)

Parmesan (grated)

1 tbsp

Parmesan (grated)

Utensils

Oven, Baking dish

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 !