© Pavilion of France
Could not resist this incredibly colorful mix and highly instagrammable: squash to St. Jacques served with hazelnut crumble.
Preparation time: 40 min
Cooking time: 1h30
For 4 people
Preheat the oven to 180 ° C.
Place the salted butter , hazelnut powder and flour in a bowl and knead with your fingertips until you obtain a sandy dough.
Spread on the baking sheet covered with parchment paper and bake for 20 minutes. Book.
Wash and brush the butternut squash, then cut it into slices about 1.5 to 2 cm thick.
Remove the seeds. Place the pieces on a baking sheet covered with baking paper then sprinkle with olive oil . Salt and pepper then put in the oven for 1 hour of cooking. 5 minutes before the end, place 2 tablespoons of honey on all the pieces of squash .
Pour a drizzle of olive oil in a frying pan then snack the scallops for 3 minutes, turning them regularly. Serve them with roasted squash , hazelnut crumble and crushed hazelnuts . Finish with a drizzle of honey and a drizzle of black pepper .
Also discover a super easy bistronomic recipe