Recipes
Recipe by Laétitia Biron and Karine Desserre-Pezé
Butternut or Turban Squash Crumble
Equipment you’ll need:
Cutting board
Knife
Vegetable peeler
Tablespoon
Saucepan
Wooden spatula or spoon
Colander or slotted spoon
Fork or potato masher
Swimming goggles (to prevent crying while chopping the onion!)
Large bowl
Baking sheet lined with parchment paper or silicone baking mat
Blender or immersion blender
Small serving dish
Ingredients
1/4 (250 g) butternut or turban squash
1 onion
3/4 cup (90 g) flour
1/4 cup (50 g) butter, softened
1 cup (50 g) grated cheese
Curry powder or cumin
Salt and pepper
Olive oil
Preparation
Peel the squash
Chop the squash into small cubes and place them in a saucepan. Cover the squash with cold water and cook with the lid on for about 20 minutes
Meanwhile, peel and mince the onion
On the baking sheet, mix the flour, butter, cheese, spices, salt, and pepper
Bake the crumble mix in the oven at 390°F
Drain the squash, then mash it with a fork or potato masher until smooth
Fry the onion in the oil, then add the squash purée (about 1 cup)
Transfer the squash and onion mixture to the serving dish
Once the crumble is baked, mix it with a fork and spread it on top of the squash and onion purée
Enjoy!
Watch the YouTube video to see this recipe being made
Click here!
Enjoy your lunch!
