I’ve added some roasted beetroot to my crumble making it look all gory, but I don’t know that it added anything to the original concept. After trying the Marlow Cheese Co. Cygnet cheese, I knew there was a recipe in there somewhere.The Cygnet has an almost sour, citrus flavour when it’s young and isn’t overly salty which means it completes the holy trinity of flavour when you combine it with something salty and sweet. So in this dish you’ve got the sweetness of the squash and honey, the savoury of the crumble and the sourness of the cheese. This is a heady marriage of flavours; you don’t need loads of cheese and I would probably only use the half the three quarters of the crumble mixture. Make sure you nestle the cheese pieces in amongst plenty of squash, otherwise it will disappear into the crumble or the base of the dish.
This crumble would make a luxurious side for special meal like a Christmas roast, or it might be nice as lunch served with a simple salad to cut through the richness.
Butternut Squash, Cygnet, Honey & Savoury Sage Crumble Recipe
1 butternut pumpkin, diced and roasted.
1 x Cygnet cheese
3-4 sage leaves, dried
75g butter, cold diced
1 cup SR flour
1/2 cup sour cream
OVEN to 180C
Layer a small roasting dish like a small Corning Ware or pie dish with a layer of roasted squash.
Drizzle about 2-3 tbs of honey over the squash and place some pieces of Cygnet.
Cover with another layer of roasted squash.
To make the crumble:
In a food processor, wiz together the flour, butter, sage and some salt to taste.
Once you’ve got the small breadcrumb size texture, add the sour cream and blitz a couple of times so that mixture just starts to come together.
You’re looking for big chunks of crumble.
Sprinkle the crumble over the squash and bake in a moderate oven for about 20-30 minutes or until the crumble is golden brown.