Savory Butternut Crumble (Print Version)
# Ingredients:
01 -
600g of butternut squash, cut into small pieces.
02 -
1 or 2 chicken stock cubes.
03 -
2 tablespoons of ricotta cheese.
04 -
100g of small bacon strips.
05 -
1 onion, thinly sliced.
06 -
60g of shredded parmesan cheese.
07 -
30g of almond meal.
08 -
30g of all-purpose flour.
09 -
30g of bread crumbs from stale bread.
10 -
60g of softened butter.
11 -
A bit of salt and pepper.
# Instructions:
01 -
Cook the squash chunks in the broth for about 15 to 20 minutes, or until they’re soft. Drain, then mash them with the ricotta. Add salt and pepper to taste.
02 -
Saute the sliced onion with the bacon bits until they’re golden and slightly crispy. Add some pepper.
03 -
Mix together the shredded parmesan, almond meal, flour, and bread crumbs. Rub the butter into the mix using your fingers until it feels like sand.
04 -
Layer the mashed squash in a baking dish, spread the bacon-onion mixture over it, and top with the crumble. Bake at 180°C for 15 minutes, or until the top is golden brown.
# Notes:
01 -
This savory crumble is an ideal way to enjoy seasonal butternut squash. Pair it with fresh greens for a wholesome meal.