Butternut And Sweet Potato Crumble Recipes

ROASTED BUTTERNUT SQUASH AND SWEET POTATO BISQUE WITH SMOKED APPLEWOOD BACON

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Combine squash, sweet potatoes, olive oil, salt, and pepper together in a bowl; toss to coat. Pour out onto a baking sheet.
• Bake in the preheated oven, flipping the vegetables once, until slightly caramelized and tender, about 60 minutes.
• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until slightly crisp, 7 to 10 minutes. Reserve 1 tablespoon bacon drippings. Drain the bacon slices on paper towels; crumble bacon.
• Heat bacon drippings and butter together in Dutch oven over medium heat. Saute onion and butter in hot butter mixture until onion is translucent, 7 to 10 minutes.
• Pour the white wine into the pan and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Cook until white wine is reduced by half, 3 to 5 minutes.
• Stir roasted squash mixture into onion mixture; add stock and bring to a boil. Reduce heat to low and simmer until all vegetables are tender, about 10 minutes.
• Pour vegetable mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. Return pureed soup to Dutch oven.
• Stir half-and-half into pureed soup; cook and stir over medium-low heat until soup is warmed through, about 5 minutes. Stir nutmeg into soup; season with salt and pepper to taste. Ladle into bowls and top each with crumbled bacon.

BUTTERNUT-PINEAPPLE CRUMBLE

Steps:

• Preheat oven to 350°. Place squash in a large saucepan; add water to cover. Bring to a boil. Cook, covered, until tender, 15-20. Drain; cool slightly. Process in a food processor until slightly chunky. Add pineapple, cream cheese, butter, cinnamon and nutmeg; process until smooth. Transfer to a greased 8-in. square dish., For topping, combine crushed cookies, butter and sugar; sprinkle over squash mixture. Top with almonds. Bake, uncovered, until edges are lightly browned, 35-40 minutes.

BUTTERNUT AND SWEET POTATO CRUMBLE

Steps:

• Preheat oven to 190C/375F/gas mark 5.
• Bring a large sauce of salted water to the boil, add the butternut and sweet potatoes and cook for ten minutes or until tender. Drain well.
• Meanwhile, melt the butter in a saucepan, then add the flour, mustard and cayenne pepper. Stir to combine and cook for one minute. Take the pan off the heat and add the cold milk gradually, stirring all the time.
• Return the saucepan to the heat and bring to the boil, stirring, until the sauce is thick. Allow to simmer for two minutes. Remove from the heat, then add parsley and all but 2 tablespoon of the gruyere cheese. Season to taste.
• Add the squash and sweet potatoes to the white sauce and stir to coat thoroughly. Tip the mixture into a baking dish.
• Make the topping by mixing together the breadcrumbs, Parmesan and remaining Gruyere cheese. Sprinkle over the sweet potato and squash filling.
• Bake in the oven for 20 - 30 minutes until bubbling and golden on top.