But the other day I saw a recipe for a leek and goat cheese crumble. So I decided to convert it into a beetroot and Gorgonzola crumble, guest starring sweet potatoes and squash.
Well, it worked wonderfully. The garlicky blue cheese crumble blends deliciously with the sweetness of the vegetables.
30-35 minutes/ 200c
- 3 big beetroots
- 1 small butternut squash
- 4 sweet potatoes
- 2 cups rolled oats
- 100 gr. butter
- 75 gr. Gorgonzola
- 3 tbsp olive oil
- 1 clove garlic
- 1 handful walnuts
- 60 gr. breadcrumbs
- 1 tbsp. poppy seeds
Cook the beetroot and sweet potatoes by boiling them separately.
Oil your baking dish. Lay irregular chunks/slices of butternut squash, them a layer of beetroot and finally the sweet potatoes.
Pre-heat the oven, 200c.
Prepare the crumble; mix the oats, breadcrumbs, walnuts, poppy seeds, butter, gorgonzola, the grated garlic, and olive oil.
Lay the crumble on top of the layer of sweet potatoes.
Bake for 30-35 minutes, until nice and golden.
Serve with green salad and vinaigrette.