Name: Butternut and Carrot Crumble with Thyme
Prep time: 20 min
Cook time: 100 min
Yield: 6 servings
Ingredients: 500 g of buttercup squash; 500 g of carrot; 2 stalk of thyme; 75 g of wheat flour; 25 g of breadcrumbs; 50 g of butter; 1 tablespoon of dried thyme; salt (according to taste); pepper (according to taste)

Butternut and Carrot Crumble with Thyme

What could be better than a crispy crumble with ultra-soft butternut squash? Comforting and delicious in these rainy times, this recipe is quick and easy to make: all you have to do is put it in the oven and wait for it to finish cooking to enjoy ;) Transform the vegetables into an irresistible dish with this butternut and carrot crumble with thyme! Crunchy on the outside and soft on the inside, this dish is perfect for delighting both kids and adults while sneaking vegetables onto children's plates. The sweetness of the butternut squash and carrots, enhanced by the delicate aroma of thyme, pairs perfectly with the crispiness of the crumble topping. A simple and tasty recipe that makes vegetables irresistible!

Vegetarian Public

Course: Side dish

Preparation time: 20 minutes

Cooking time: 100 minutes

Cost per serving: 0,32 €

Energy: 192 kcal / serving

Instructions

1. 1. Cut the butternut squash and carrots into small cubes. Pour them into an ovenproof dish.
2. 2. Add a drizzle of oil and a few sprigs of thyme, then bake for 1 hour in a preheated oven at 180°C (350°F).
3. 3. For the crumble, mix flour, breadcrumbs, and softened butter in a bowl. Crumble by hand to obtain a crumble texture. Season with salt and pepper, then sprinkle with thyme.
4. 4. Remove the dish from the oven and evenly add the crumble topping.
5. 5. Bake again for 20 minutes at 180°C (350°F).