Before turning to fresh and sweet spring vegetables, let’s enjoy a bit more pumpkins and other Winter vegetables. But, if I’m a big fan of them, unfortunately, my children are not 😉 After several attempts, I’ve finally made a successful recipe : pumpkin and hazelnut crumble! This Winter meal is sweet, a bit greedy and complete : perfect for a simple weekday dinner!
Preparation time: 20 minutes
Cooking time: 25 minutes (the pumpkin) + 25 minutes (crumble)
- 500 g pumpkin
- 200 ml whole milk
- 150 g flour (50g, then 100g)
- 100 g butter (50 g, then 50 g)
- 75 g parmesan
- 100 g hazelnut powder
- Salt pepper
Preheat the oven at 180 ° C. Peel the pumpkin and cut into large cubes. Boil it in 1.5 liters of salted water for 20-25 minutes.
In the meantime, prepare the béchamel sauce : melt the butter in a small saucepan. When it is foamy, remove it from the heat, add 50 g of flour. Stir well. Add the milk. Beat it, then cook it at low temperature. Stir constantly until the béchamel is thick and creamy. Salt and pepper.
When the pumpkin is cooked, pour it into a gratin dish. Mash it with a fork. Add the béchamel sauce and mix well.
Prepare the crumble. In a large bowl, mix with fingers flour, hazelnuts, grated parmesan, butter and a pinch of salt. Crumble the dough onto the pumpkin.
Bake the crumble in the oven at 180 ° C for 25-30 minutes.
Perfect for a simple and complete evening dinner! You can serve it with a salad of young spring leaves : delicious!
We’ll next meet on Thursday with our friend Cécile who will talk about equality between siblings: should we always give them exactly the same things ?
Have a wonderful week!