The cozy flavors of autumn come together in this comforting savory crumble. Tender roasted pumpkin and golden mushrooms are combined with garlic, onion, and fresh thyme, then topped with a buttery hazelnut-Parmesan crumble that bakes into a wonderfully crisp, golden crust.

It makes a delicious vegetarian main dish or an impressive side for a family dinner.

Ingredients

For the Vegetable Filling:

• 600 g butternut squash or pumpkin, peeled and cut into small cubes
• 300 g mushrooms, sliced
• 1 yellow onion, chopped
• 2 cloves garlic, minced
• 2 tablespoons extra-virgin olive oil
• A few sprigs fresh thyme
• Salt, to taste
• Freshly ground black pepper, to taste

For the Hazelnut Crumble:

• 80 g roasted hazelnuts, roughly crushed
• 80 g all-purpose flour
• 60 g cold unsalted butter, cut into small cubes
• 40 g grated Parmesan cheese
• Pinch of salt

Instructions

1. Preheat the oven: Heat the oven to 375°F (190°C). Lightly grease a medium baking dish.
2. Cook the pumpkin: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced pumpkin, chopped onion, thyme, salt, and pepper. Cook for 10–12 minutes, stirring occasionally, until the pumpkin begins to soften and develop a light golden color.
3. Cook the mushrooms: Meanwhile, heat the remaining tablespoon of olive oil in another skillet over medium-high heat. Add the sliced mushrooms and garlic. Cook for 5–6 minutes, stirring occasionally, until the mushrooms are nicely browned and most of their moisture has evaporated.
4. Combine the vegetables: Transfer the cooked pumpkin and mushrooms to the prepared baking dish. Toss gently to combine and spread into an even layer.
5. Make the crumble topping: In a large bowl, combine the crushed hazelnuts, flour, Parmesan, and a pinch of salt. Add the cold butter cubes.
6. Work the butter into the mixture: Using your fingertips, rub the butter into t