A crisp, golden crumble and a creamy, melting squash: this comforting butternut crumble is the perfect meal to warm up and enjoy. Super-simple to prepare, it requires very little effort!
If you love butternut, you'll love this roasted butternut squash stuffed in the oven, this roasted butternut and saffron risotto or these butternut squash and mozzarella heart arancini.
Table des matières
💙 Why you'll love it
- It's so easy to make!
- It's seasonal and delicious.
- Perfect for batch cooking or large gatherings.
🎃 Ingredients
These are the main ingredients, and the quantities can be found in the recipe card below.
- Butter: I recommend semi-salted butter, to be used soft.
- Flour: all-purpose flour
- Parmesan cheese: I really recommend buying it in blocks and grating it yourself at the last minute - it's even better! Note that if you use Parmesan that is already grated, you may need less flour for the crumble batter: base your recipe on the fact that you need to obtain a kind of sand.
- Crème fraîche
- Butternut: eaten from September to March included.
- Thyme: to flavour the butternut.
- A shallot: this can be replaced by a white or yellow onion.
✅ Vegan and dairy-free version
To make this recipe vegan and dairy-free, replace the butter with vegetable margarine and the crème fraîche with vegetable cream (soy, coconut, almond, etc.).
🥰 The chef's advice
The butter must be soft (not melted) to make a good crumble batter. If it's too hard, you risk ending up with a crumble that's a little soft and doesn't crisp up.
💡 Frequently Asked Questions
I recommend a mixture of wheat flour and Parmesan cheese, to give a gourmet, cheesy flavour.
You can eat it with a salad or soup!
There aren't any! Crumble is the English word and croustade is the French word.
Two options: your butter wasn't soft enough and didn't mix well with the flour and Parmesan. Or maybe you didn' t let it cook long enough.
❄️ Storage
To store, leave to cool. Then you can leave it in its dish and cover it, before putting it in the fridge. You can keep it for around 2 to 3 days.
To reheat, place in the oven at 355°F/180°C for 5-10 minutes.
😋 Other comforting winter recipes
If you make this butternut squash crumble, it would be so nice to leave me a comment and rate the recipe ⭐️⭐️⭐️⭐️⭐️. You can also tag me on Instagram, Pinterest, Facebook or Tik Tok, or even send me a photo, I love seeing my little dishes in your homes!
📖 Recette
Butternut squash crumble
Ingredients
- ⅓ ⅛ cups semi-salted butter
- 1 ¼ cups all-purpose flour
- 1 cup Parmesan cheese freshly grated
- ½ cup creme fraiche
- 2,9 lbs butternut squash
- 2 tablespoons fresh thyme
- 1 shallot finely chopped
- 1 tablespoon olive oil
- Salt to taste
- Black pepper to taste
Instructions
- Cut the butternut in half (no need to peel) and remove the seeds with a spoon. Line the butternut with the squares, thyme, salt and pepper, olive oil and bake at 445°F/230°C on natural convection/static heat high and low, for 40-45 minutes. To know if it's done, stick a knife blade into it: if it goes in without a hitch, it's done.
- Meanwhile, chop the shallot and sauté in a pan with a drizzle of olive oil, until translucent.
- Grate the Parmesan and prepare the crumble mixture by mixing the soft butter, Parmesan and flour with your hands. You should end up with a kind of sand.
- Preheat your oven to 355°F/180°C in natural convection/static heat mode. Once the butternut is cooked and cooled, scrape out the flesh with a fork. In a bowl, mix with the crème fraîche, cooked shallot, salt and pepper.
- Place in a dish and sprinkle with crumble batter. Bake for 45-50 minutes, until the top is golden. Let cool slightly and enjoy!
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