Recipe for Hazelnut, Squash, and Parmesan Crumble

Peel the pumpkin and cut it into fairly large cubes. Steam it until tender, checking with a fork.

Meanwhile, heat the oil in a non-stick skillet, add the finely chopped shallot and sauté gently until it becomes translucent. Add the cut meat and thyme, and cook for a few moments, stirring with a wooden spoon.

Mash the pumpkin in a bowl using a fork and add the shallot and bacon mixture. Add the grated cheese and mix with a spoon until you achieve a homogeneous mixture. Season with salt and pepper and transfer to a buttered dish.

To finish, prepare the crumble: cut the butter into small cubes and place it in the food processor with the flour, salt, and hazelnuts (which you have previously toasted in a non-stick pan). Operate the processor until you achieve a crumbly mixture. Remove the mixture and spread it over the pumpkin. Bake in a preheated oven at 180°C for about 30 minutes or until the crumble is golden. Remove from the oven and serve warm or at room temperature.