RECIPE : butternut squash with walnut crumble | from cookbook välkommen till vegoriket

one of the loveliest persons in stockholm – my friend super vegan mattias kristiansson – released his 3rd cookbook almost at exactly the same time as my cookbook was published.
it’s called välkommen till vegoriket ( swedish for welcome to veggie land ) and it’s just beautiful !

it has everything from everyday comfort food, to gorgeous fancy dinner recipes. this was one of the recipes that just stood out to me. simple, gorgeous, and so delicious !

butternut squash with walnut crumble
serves 4
1.5 kg / 3 lbs butternut squash
100 ml / 0.4 cup walnuts
50 ml / 0.2 cup sunflower seeds
100 ml / 0.4 cup breadcrumbs ( i used polenta to make it gluten-free )
1 tbsp fresh sage, finely chopped ( i couldn’t find sage, so used basil instead )
olive oil ( i skipped the oil completely )
salt
black pepper

– preheat the oven to 225°C / 440°F.
– cut the squash in half and peel it, with a potato peeler or sharp knife. remove the seeds. ( tip : rinse the seeds and toast them, delicious ! )
– slice the halves and place on an oven tray. ( i used parchment paper to make it non-stick. )
– add walnuts, sunflower seeds, breadcrumbs and sage to your food processor and mix until crumbled, but not too fine.
– sprinkle the topping over the squash and drizzle with olive oil ( or skip the oil like i did, it tasted perfect without it ). add salt and pepper to taste.
– bake in the oven for about 30 mins, or until the squash is softened and browned.
– serve as is with a hearty salad or use a side to all the food you love.

i garnished with fresh basil, cranberries and a drizzle of balsamic vinegar. hell yeah.