Ingredients
For the base:
- 1 butternut squash
- 150g of precooked chestnuts
- 1 onion
- Olive oil
- Nutmeg, salt and pepper
For the crumble batter:
- 60g of Petit Frais with garlic
- 50g of gluten free oatmeal
- 50g of quinoa flour
- 40g of soft coconut butter
- 50g of crushed hazelnuts
Base preparation:
Peel and chop the onion.
Peel the butternut, cut it in 2, empty it and cut it in 2cm pieces.
Place the butternut pieces in a pot of boiling water and let cook for 10 minutes.
Fry the onion in a pan.
Preparation of the crumble :
Mix in a bowl: oats, flour, soft coconut butter, 60g of Petit Frais à l'Ail and crushed hazelnuts.
Mix with your fingers.
Preparation of the dish:
Place the cooked butternut pieces, onions and pre-cooked chestnuts in a dish and spread the crumble on top.
Put the dish in the oven at 180°C for about 20 - 25 min.
It's ready, all you have to do is enjoy! 😊
