RECIPE
RECIPE
2 h 10 min
Savory Butternut Squash and Comté Cheese Crumble
By Benjamin Vaschetti, Chef
Crumbles aren’t just for dessert. Here, nutty and sweet butternut squash, seasoned with smoked paprika, is baked with a buttery layer of thyme-scented cheesy topping.
Ingredients For
- 0.25 tsp
-
-
x 2 - 0.25 tsp
- 1 tsp
-
- 1 tbsp
- x 0.75
- 0.25 c
- 1 tsp
- 0.25 tsp
- 1 tbsp
- x 1
-
-
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.
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.
