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!
![Butternut crumble in a dish with a spoon that takes a slice.](https://mariefoodtips.com/wp-content/uploads/2023/01/crumble-de-butternut.jpg)
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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