Days are getting longer and I feel lighter. Lighter in my mind but physically lighter as well.

Like each year, I have my March crisis. I can’t stand my coat anymore, can’t stand the cold and just want to run naked in my garden !
Slowly it’s coming… Spring !
It’s always something we wait with impatience in London. Blossom trees, jonquils, more smiley people and the cries of children playing football in the street are harbingers of Spring.

I wanted to wind up winter (finally) but in a nice way, it’s the end of butternut squash season so let’s take advantage of it one last time.

Butternut squash and courgette crumble, serves 2

Ingredients :

• 1 courgette
• ½ butternut squash
• 1 bunch of parsley
• 1 small onion
• 300ml of chicken or vegetable stock
• 100g of pancetta
• 200g of grounded walnuts
• 20g butter
• Salt and pepper
• Dried herbs like rosemary or thyme

Method :

While preheating the oven at 180°C-Gas mark 4, cut the butternut squash and courgette in little cubes, chop the onion and a few sprigs parsley finely and grind the walnuts in a blender or with a pestle and mortar. Fry the courgette, butternut and onion with a bit oil, salt and pepper and herbs for 10min on low heat.

When it’s golden, add the pancetta and parsley, put everything in a baking tray, cover in half with the stock, sprinkle with a lot of walnuts powder and add a few cubes of butter on the top and put it in the oven for around 15min until there is no remaining stock and golden.