Decadent Butternut Squash & Chestnut Crumble
A warm and comforting autumnal crumble featuring roasted butternut squash, sweet chestnuts, and a nutty crumble topping. Perfect for a cozy fall evening.
Equipment Needed
- Baking dish
- Cutting board
- Knife
- Mixing Bowls
- Saucepan
Ingredients
- 1.00 mediumButternut Squash(Peeled and cubed)
- 200.00 gChestnuts(Roasted and roughly chopped)
- 1.00 Onion(Finely chopped)
- 1.00 tablespoonHoney
- 1.00 teaspoonCinnamon
- 100.00 gAll-Purpose Flour
- 50.00 gHazelnut Flour
- 100.00 gCold Butter(Cubed)
- 30.00 gHazelnuts(Chopped)
- Salt and Pepper(To taste)
Instructions
Prep the butternut squash and onion by peeling and chopping.
Estimated time: 5 minutes
Sauté the onion and butternut squash in butter until softened.
Estimated time: 8 minutes
Add water, honey, cinnamon, salt, and pepper to the pan. Simmer until the squash is tender.
Estimated time: 10 minutes
Combine the cooked squash, chestnuts, and spices in a baking dish.
Estimated time: 3 minutes
Make the crumble topping by combining flour, hazelnut flour, and cold butter.
Estimated time: 5 minutes
Mix the ingredients until crumbly.
Estimated time: 3 minutes
Sprinkle the crumble topping evenly over the squash mixture.
Estimated time: 2 minutes
Bake in a preheated oven at 200°C (400°F) for 30 minutes.
Estimated time: 30 minutes
Sprinkle with chopped hazelnuts and bake for another 5 minutes.
Estimated time: 5 minutes
Serve warm with a side salad.
Estimated time: 2 minutes