Butternut Squash Crumble with Parmesan Recipe

Peel the squash and cut it into cubes.

Steam it.

Meanwhile, prepare the crumble by mixing the ingredients and refrigerate it.

In a wok, sauté the finely chopped onion and shallot in a little olive oil.

Add the herb bundle. Add the cooked squash, drained of its water. Let it cook on low heat and season to your taste with salt, pepper, and nutmeg.

Pour the liquid cream, stir, and turn off the heat to let it rest.

Pour the mixture into a baking dish and top with the crumble.

To finish, bake for 15 minutes at 180°C with convection and grill.