We at, Cook the Book Fridays,
are cooking from My Paris Kitchen,
David Lebovitz's latest book.
for putting everything into order and making it happen!
my collection of David's books:
Butternut squash crumble - page 215
I managed to buy half a butternut squash, and proceeded to make just enough for two pax (hence I have squash left over)
I used vegetable stock instead of chicken, but still flavorful and OMG the aroma from the kitchen permeates out to the entire living room. I made the crumble with a butter knife, no messy fingers nor pulling out any electrical appliances.
*I accidentally added a secret ingredient to the crumble what I though was a small container of bread crumbs turned out to be coconut flakes! Let's see if hubby can make out the flavor*
above: my portion to be roasted tonight
above: this morning roasted this for hubby's lunch
*hubby had his portion for dinner and when I walked through the door, he asked me what was that I made for him... 'something squash' I said, and he 'very nice, make more of this stuff, I can eat lots!'
below: my dinner!
The crumble was nice and crispy (I used semolina)
ps: I did not roast the squash first before the crumble, the squash was done enough for me, so I bake it once only with the crumble topping,
pps: the accidental coconut flakes? not noticeable when I ate my portion
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