Crumble
2 h 10 min
Average: 3 (36 votes)

Savory Butternut Squash and Comté Cheese Crumble

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.

Preparation time

40 min

Ingredients For

  • 0.25 tsp
  • Olive oil and blue background
    Vallée des Baux-de-Provence Olive Oil PDO
  • Butternut
    Butternut
    x 2
  • 0.25 tsp
  • 1 tsp
  • Traditional shallots
    Traditional shallots
  • 1 tbsp
  • x 0.75
  • 0.25 c
  • 1 tsp
  • 0.25 tsp
  • 1 tbsp
  • x 1
  • Butter
    Charentes-Poitou Butter PDO
  • Comte cheese
    Comté PDO

Preparation

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.

© ©BrakeThrough Media

© ©BrakeThrough Media

2

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.

© ©BrakeThrough Media

© ©BrakeThrough Media

3

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.
 

© ©BrakeThrough Media

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