Savoury crumble with butternut squash and potimarron
Photo credit: Céline de Cérou
Usually made with seasonal fruit, this crumble features squash and is a savoury version: the butter and sugar in the original recipe are replaced with olive oil and Parmesan. This recipe uses two types of squash: butternut squash and potimarron. Enjoy your meal!
Ingredients
For
4
personnes
For the crumble:
- 150 g of flour
- 150 g Parmesan
- 90 g Aix-en-Provence olive oil PDO
For the filling:
- ½ butternut squash
- ½ pumpkin
- 1 clove of garlic
- 1 c. à soupe Aix-en-Provence olive oil PDO
- ½ vegetable stock cube
- 1 onion
- Salt, pepper
- Espelette chilli PDO
Tip
Choose PDO olive oil from Aix-en-Provence (intense flavour) for its aromas of raw artichoke and greenery, sometimes complemented by notes of walnuts/hazelnuts and red berries. Or for another intense-flavoured olive oil: PDO olive oil from Haute-Provence, PDO olive oil from Nîmes, a French olive oil of the Picholine variety, Olivière, Aglandau, Salonenque…
Instructions
- Heat 10cl of water, then stir in half a vegetable stock cube.
- Wash and peel the butternut squash. Cut it into pieces (about 1 cm in size).
- Wash the potimarron and cut it into pieces the same size as the butternut squash.
Peel and finely chop the onion. Fry it in a little Aix-en-Provence olive oil PDO.
- Add the pieces of squash.
- Peel and remove the germ from the garlic. Crush it into the squash.
- Add the stock and simmer over a low heat for 20 to 30 minutes.
Prepare the crumble by mixing together the flour, Parmesan and olive oil from Aix-en-Provence PDO, mixing thoroughly until the mixture is crumbly.
- Place the squash in an ovenproof gratin dish.
- Cover with crumble mixture.
- Bake in the oven for about 25 minutes at 210°C (thermostat 7); the crumble should be nicely browned.
Tip
Choose PDO olive oil from Aix-en-Provence (intense flavour) for its aromas of raw artichoke and greenery, sometimes complemented by notes of walnuts/hazelnuts and red berries. Or for another intense-flavoured olive oil: PDO olive oil from Haute-Provence, PDO olive oil from Nîmes, a French olive oil of the Picholine variety, Olivière, Aglandau, Salonenque…
We recommend...
For this recipe, we recommend PDO huile d'olive d'Aix-en-Provence (intense taste) for its aromas of raw artichoke and greenery, sometimes complemented by hints of walnuts/hazelnuts and red berries.
If you don’t have this, choose another intense-flavoured olive oil: PDO huile d'olive de Corse - Oliu di Corsica, PDO huile d'olive de Haute-Provence, PDO huile d'olive du Languedoc, PDO huile d'olive de Nîmes, PDO huile d'olive de Provence, PDO huile d'olive de la Vallée des Baux-de-Provence.
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