2 h 10 min

Savory Butternut Squash and Comté Cheese Crumble

Benjamin Vaschetti By Benjamin Vaschetti, Chef

Let this Savory Butternut Squash and Comté Cheese Crumble transport you 

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Average: 3 (4 votes)

Ingredients For

  • Olive oil and blue background
    Oil & oilseeds
    PDO Vallée des Baux-de-Provence Olive Oil
    0.75 c See the article
  • Butternut
  • 1 tsp
  • 0.25 tsp
  • 0.25 tsp
  • 1 tsp
  • x1
  • 1 tbsp
  • x0.75
  • 0.25 c
  • 0.25 tsp
  • 1 tbsp
  • Organic Eggs
  • Butter
    Dairy products
    PDO Poitou-Charente Butter
    4 tbsp See the article
  • Comte cheese
    Dairy products
    PDO Comté
    0.25 c See the article

Squash: Heat the oven to 375˚F. Generously butter an 8-inch round gratin dish. Heat the oil in a large skillet over medium-high heat. Add the squash and season with the salt, pepper, and smoked paprika. Cook, stirring occasionally, until well browned, 8 to 10 minutes. Reduce the heat to medium and add the shallots to the skillet.

Squash 2
  • ©BrakeThrough Media
    Squash 3
  • ©BrakeThrough Media

    Crumble: Meanwhile, combine the flour, sugar, and thyme in a medium bowl. Add the butter and knead until the mixture resembles coarse meal. Whisk the yolk in a small bowl, and then add to the flour mixture along with the cheese. Stir until the mixture comes together.

    Crumble 1
  • ©BrakeThrough Media
    Crumble 2
  • ©BrakeThrough Media

    To Finish: Remove the squash from oven and remove the lid. Scatter the crumble on top. Return to the oven and bake until the topping is golden brown, and the squash is very tender, about 30 minutes. Serve warm or at room temperature.

    Crumble 3
  • ©BrakeThrough Media

    Tahitian Vanilla
    Creme fraiche in a bowl
    PDO Heavy Crème Fraîche
    See Recipe