Roasted butternut squash with chestnut crumble

Savory recipes Winter 1+ hour Vegan Medium difficulty Cocotte en fonte

Prep time

20 minutes

Cooking time

40 minutes

Serves

4 people

Method

Preheat the oven to 170°C (340°F).
Peel the butternut squash with a peeler and cut it into slices.
Melt some butter in a frying pan or Dutch oven and sear the butternut squash pieces. Add half the minced shallots and cook for 5 to 7 minutes.
Crush the chestnuts. Add the garlic, remaining shallots, coriander seeds, almonds, chervil, and fleur de sel. Add the olive oil and mix with your hands.
Top the squash with this crumbly mixture and bake for 40 minutes.
Serve warm and sprinkle with chervil leaves and slivered almonds.

Ingredients

1 butternut squash (1 kg or 2.2 lbs)
250 g (8.8 oz) cooked chestnuts
1 clove of garlic, chopped
2 minced shallots
2 tbsp coriander seeds
70 g (2.5 oz) slivered almonds
100 ml (2/5 cup) olive oil
Fleur de sel
1 bunch of chervil

Utensil

Dutch oven

Why cook in a Dutch Oven?

Dutch ovens are ideal for slow cooked, simmered dishes. You can use the in the oven as well as the stovetop, and they will keep your meal warm when served at table.