Butternut and goat cheese crumble
It’s the beginning of autumn, and with butternut squash season in full swing, I wanted to feature it in these mini cocottes. Here is a delicious butternut squash and goat cheese crumble recipe, a blend of flavors and textures. A recipe to prepare for a very gourmet autumnal meal.
This recipe is perfect for the upcoming holiday season. The butternut crumble combines the sweetness of butternut squash and Jerusalem artichokes with the creaminess of goat cheese and the crispiness of the hazelnut crumble. A savory crumble that was a big hit.
I really like butternut squash, and I’ll be sharing many recipes featuring this vegetable, such as roasted butternut squash, a very easy recipe to make and an excellent accompaniment for meat dishes.
Table of Contents
Ingredients:
Note: Find the recipe card at the end of the article, which you can print.
For 3 mini cocottes
- 1/2 medium butternut squash
- 3 Jerusalem artichokes or just butternut squash
- 1 tablespoon unsalted butter
- salt
- pepper
- ginger
- 1/2 chopped onion
- 8 tablespoons heavy cream
- A little Parmesan (optional)
- A log of goat cheese (President brand log)
Hazelnut Crumble
- 30 g hazelnuts or ground hazelnuts (1 oz)
- 30 g cold unsalted butter (1 oz)
- 30 g all-purpose flour (1 oz)
- 1/2 teaspoon salt
Preparation Steps:
Prepare the Savory Hazelnut Crumble
Grind the hazelnuts into a powder, then add the flour, butter, and salt. Pulse in a food processor until crumbly, or rub together by hand. You should end up with large crumbs.
Refrigerate until ready to use for filling the mini cocottes.
Prepare the Filling
Thoroughly wash the Jerusalem artichokes, then peel them along with the butternut squash.
Cut the vegetables into small dice.
Sauté the onion in butter until translucent.
Add the diced butternut squash and Jerusalem artichokes. Season with salt and pepper, add a little ginger to taste, and let simmer over low heat, stirring occasionally.
Once the vegetables are tender, stir in the heavy cream and let it thicken slightly. Remove from heat.
Preheat the oven to 180°C (350°F).
Divide half of the vegetables among the mini cocottes (small casseroles dishes). Place a round of goat cheese, cut in half, on top, then cover with the remaining vegetables.
Add another round of goat cheese, cut in half, and sprinkle the crumbled topping over everything.
Optionally, sprinkle with a little Parmesan to taste.
Bake for 25 to 30 minutes, until the crumble is golden and crispy.
Serve immediately, while hot.
I hope you enjoy this recipe and feel inspired to make it for a weeknight dinner or as a starter for Christmas.
Butternut Squash and Goat Cheese Crumble
EQUIPEMENTS
INGREDIENTS
For 3 mini cocottes
- 1/2 medium butternut squash
- 3 Jerusalem artichokes or just butternut squash
- 1 tablespoon unsalted butter
- salt
- pepper
- ginger
- 1/2 chopped onion
- 8 tablespoons heavy cream
- A little Parmesan optional
- A log of goat cheese President brand log
Hazelnut Crumble
- 30 g hazelnuts or ground hazelnuts
- 30 g cold unsalted butter
- 30 g all-purpose flour
- 1/2 teaspoon salt
PREPARATION
Prepare the Savory Hazelnut Crumble
- Grind the hazelnuts into a powder, then add the flour, butter, and salt. Pulse in a food processor until crumbly, or rub together by hand. You should end up with large crumbs.
- Refrigerate until ready to use for filling the mini cocottes.
Prepare the Filling
- Thoroughly wash the Jerusalem artichokes, then peel them along with the butternut squash.
- Cut the vegetables into small dice.
- Sauté the onion in butter until translucent.
- Add the diced butternut squash and Jerusalem artichokes. Season with salt and pepper, add a little ginger to taste, and let simmer over low heat, stirring occasionally.
- Once the vegetables are tender, stir in the heavy cream and let it thicken slightly. Remove from heat.
- Preheat the oven to 180°C (350°F).
- Divide half of the vegetables among the mini cocottes (small casseroles dishes). Place a round of goat cheese, cut in half, on top, then cover with the remaining vegetables.
- Add another round of goat cheese, cut in half, and sprinkle the crumbled topping over everything.
- Optionally, sprinkle with a little Parmesan to taste.
- Bake for 25 to 30 minutes, until the crumble is golden and crispy.
- Serve immediately, while hot.
- I hope you enjoy this recipe and feel inspired to make it for a weeknight dinner or as a starter for Christmas.
Thank you for your visit and your comments.