Nutrition Facts
4 servings
4
Savory Crumble Recipe with Butternut Squash and Chestnuts
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Autumnal and full of flavors, this recipe was created as part of a collaboration between chef Alexia Duchêne and a super premium vodka.
Ingredients
1 butternut squash
100 chestnuts in a jar
100 flour
100 parmesan
100 soft butter
2 olive oil
salt pepper
Directions
1
Preheat the oven to 200° C.
2
Peel and slice the butternut squash. Coarsely chop the chestnuts.
3
On a baking sheet lined with parchment paper, spread the slices of squash and chestnuts, drizzle with a bit of olive oil, season with salt and pepper, and bake for about 15 minutes.
4
In a mixing bowl, pour in the flour, the cheese, and the butter, and rub together with your fingers.
5
Place the squash and roasted chestnuts in individual ramekins and sprinkle the crumble on top. Lower the oven to 180°C and bake for about 20 minutes (the crumble should be golden).
6
Serve the crumble topped with chestnut pieces and young sprouts.
7
To finish
Ingredients
Ingredients
1 butternut squash
100 chestnuts in a jar
100 flour
100 parmesan
100 soft butter
2 olive oil
salt pepper
Directions
Directions
1
Preheat the oven to 200° C.
2
Peel and slice the butternut squash. Coarsely chop the chestnuts.
3
On a baking sheet lined with parchment paper, spread the slices of squash and chestnuts, drizzle with a bit of olive oil, season with salt and pepper, and bake for about 15 minutes.
4
In a mixing bowl, pour in the flour, the cheese, and the butter, and rub together with your fingers.
5
Place the squash and roasted chestnuts in individual ramekins and sprinkle the crumble on top. Lower the oven to 180°C and bake for about 20 minutes (the crumble should be golden).
6
Serve the crumble topped with chestnut pieces and young sprouts.
7
To finish
Notes
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Magda
It's very easy to prepare and it's a delight. Yet, my daughter doesn't particularly like chestnuts.
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