Red kuri squash and carrot crumble

Hello there! Welcome to our very first recipe post!

Did I ever mention that I do not like lentils? Probably not seeing as though this is our first entry. You are no doubt wondering why I am telling you this. The reason is simple: my dislike for lentils invented this recipe. On a dreary evening we had little left in the pantry: lentils, an avocado and Red kuri squash. We usually make spicy Red kuri squash soup, but neither one of us felt like eating soup. So the options were limited: lentils OR something inventive including Red kuri squash. Of course, “something inventive including Red kuri squash” won straight away and tad dah the crumble was invented! We have tried to improve the recipe a bit since we had more on hand this time.

I should also mention that we do not eat butter (not because it’s fattening but because it’s terrible for one’s arteries). We had to find a way to make crumble without butter. We’ve been eating this way for about three years and we have gotten pretty good, if I do say so myself, at replacing butter. This was a first: we replaced the butter in the crumble by an avocado and some fresh goat cheese. So, here it is!

Serves 4-6 people

For the crumble:

  •  60 grams (4.2 tablespoons) of whole-wheat flour (T80)
  •  50 grams (3.5 tablespoons) of buckwheat flour (or whole-wheat flour (T80))
  •  30 grams (2.1 tablespoons) of almond powder
  •  1 teaspoon of curcuma
  •  1 teaspoon of coriander
  •  2 pinches of salt
  •  A pinch of black pepper
  •  1 ripe avocado
  •  Fresh goat cheese

For the “filling”:

  •  2 small organic red kuri squash (pumpkin)
  •  2 large carrots
  •  1 large onion
  •  A teaspoon of cumin seeds
  •  Olive oil

In a large saucepan heat 2 tablespoons of olive oil at medium heat. Once the olive oil is hot add the cumin seeds and mix. In the mean time, dice the onion and add to the preparation (mix from time to time). Dice the red kuri squash and carrots to form small cubes (2cm by 2cm). When the onion is translucent remove from heat and set aside. Add the red kuri squash and carrots directly into the saucepan without rinsing. Cover and stir from time to time for about 20 minutes (still at medium heat). The red kuri squash and carrots should be slightly soft when they have finished cooking.

Preheat the oven to 180º Celsius (350º Fahrenheit).

As the squash and carrots are cooking, mix the ingredients for the crumble in a large bowl. First the dry ingredients, stir. Finely chop the garlic and add it to the mixture. Mash the avocado so that it resembles a paste. Add it to the dry mixture and mix until clumps form. Add the goat cheese (about two tablespoons) and mix. Refrigerate until needed.

Once the squash and carrots are softened, remove from heat and add the onion/cumin seed mixture. Cover a pan with a baking sheet. Add the squash, carrots and onion then cover evenly with the crumble topping. Bake until the crumble is slightly brown (about 20 minutes).


2 thoughts on “Red kuri squash and carrot crumble

  1. Dominique says:

    It sounds delicious. The pictures are wonderful and attractive. I will try soon.

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Eating Whole

A vegan & allergy-friendly lifestyle.


time and effort well spent


a culinary journey beginning and ending at the kitchen table

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