Fall Butternut Squash Crumble with Zen Granola

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 
Portions: 4 


  • 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

  1. Peel and cut the butternut squash into cubes, and steam for 8 to 10 minutes (cubes must remain firm).
  2. 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.
  3. Cut the onion into thin slices. In a skillet, heat the olive oil at medium heat, add the onion and sauté until softened.
  4. Preheat the oven to 350°F.
  5. In a food processor, roughly mix the hazelnuts.
  6. Crush the chestnuts in pieces.
  7. Drain the cubes of butternut squash and spread them in a dish with the onions.
  8. 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.
  9. Serve with meat, or as a main course with salad.
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