Butternut Squash, Beetroot, Sweet Potato and Gorgonzola Crumble

I was almost running out of ideas for dishes with winter root vegetables.

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.


4 people
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.


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