Crumbles are easy to make and are endlessly versatile, as we discussed in our apple crumble article. Here’s a sweet and savoury variation that proves just how many ways there are to enjoy a crumble!
Preparation time: 30 minutes
Cooking: about 45 minutes
- 1 butternut squash (around 2 lbs)
- 1 onion
- 2 tbsp. of olive oil
- 1/3 cup of whole unshelled hazelnuts
- ¼ lb of cooked chestnuts
- 2 pinches of ground nutmeg
- Salt & pepper to taste
For crumble crumbs:
- ½ cup of hazelnuts in powder
- 1/3 cup of flour
- 1 ½ cup of Zen Grand Granola
- 1 pinche of salt
- ½ cup of hazelnut butter
The fall crumble recipe
- Peel and cut the butternut squash into cubes, and steam for 8 to 10 minutes (cubes must remain firm).
- In the meantime, prepare crumble crumbs: mix hazelnut powder, flour, salt and the ZEN granola in a salad bowl. Add the hazelnut butter and mix until a crumbly mixture is obtained. Refrigerate.
- Cut the onion into thin slices. In a skillet, heat the olive oil at medium heat, add the onion and sauté until softened.
- Preheat the oven to 350°F.
- In a food processor, roughly mix the hazelnuts.
- Crush the chestnuts in pieces.
- Drain the cubes of butternut squash and spread them in a dish with the onions.
- Sprinkle with ground nutmeg, salt, pepper, hazelnuts and chestnuts, and cover with crumble crumbs. Put in the oven for 15 to 20 minutes at 350°F.
- Serve with meat, or as a main course with salad.