Recipe for Hazelnut, Squash, and Parmesan Crumble

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

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

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

Cut the butter into small cubes and place it in the food processor with the flour, salt, and nuts (which you have previously toasted in a non-stick pan).

Turn on the processor until you achieve a crumbly mixture. Remove the mixture and spread it over the pumpkin.

To finish, bake in a preheated oven at 180°C for about 30 minutes or until the crumble is golden. Remove from the oven and serve hot or at room temperature.