Butternut squash, blue cheese and walnut crumble

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A beautiful seasonal crumble! I love butternut squash and was given the great idea of a savory crumble with nuts. Here I add a little blue cheese to balance out the sweetness of the squash. It is a real delight. It’s crisp and tasty. And not at all dry. One could believe it with the photo, but on the contrary! Perfect with a simple salad or to accompany a meat.

Recipe for 4 to 6 people:

• 2 medium organic butternut squash
• 3-4 cloves of garlic, peeled and thinly sliced
• 125g of blue cheese (or Roquefort or Saint Agur)
• 125g of nuts
• 3 tablespoons of full cream
• olive oil
• salt pepper

For the crumble batter:

• 85g of nuts
• a few rosemary leaves
• 145g of flour
• 10g of sugar
• 160g of breadcrumbs
• 55g of parmesan cheese
• 140g of semi-salted butter at room temperature
• pepper

Start by cleaning the squash well. I took organic ones so I didn’t have to peel them.

Cut them in half.

Remove the seeds and cut into pieces.

Do the same for the second squash. Put all the pieces in a baking dish. Season with salt and pepper, add the sliced garlic and sprinkle generously with olive oil.

Bake for 40 minutes at 210°C in a ventilated oven.

Let cool, then add the chopped nuts.

The cheese (I took Saint Agur) and sprinkle with a little cream. Add pepper to taste.

For the crumble batter: mix the rosemary leaves and nuts.

Pour into a container.

Add remaining ingredients.

Pepper a lot!

Mix with your fingertips until you have a homogeneous paste that breaks up when pressed.

Pour into the dish, making nice chunks.

Bake for 35 minutes this time at 170°C.

It’s ready! Serve with a nice salad or meat.