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entrée noël crumble butternut et chèvre

Butternut Squash and Goat Cheese Crumble

5 de 4 votes
A delicious savory butternut and goat cheese crumble starter that combines melt-in-your-mouth, creamy, and crispy textures. These mini cocottes will make an excellent festive starter for Christmas or any other occasion.
SERVING:3
TOTAL TIME40 minutes
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Course: evening meal, Input, Support
Cuisine: French
Author: Rachida

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.