Salted crumble with half-brown, chestnut and hazelnut

Preparation:
Preheat the oven to 200°C.
Cut the potimarron into small pieces and steam it for 10 minutes. Crush slightly with fork to hold chunks.
Mix chestnuts with potimarron, add a pinch of herbs from Provence, salt and pepper. Arrange it all in a gratin platter.
Prepare the crumble dough by mixing flour, butter, parmesan, and coarsely crushed hazelnuts.
Spread batter over vegetable mixture and bake for 20-25 minutes.
Serve hot, with a light soup as a starter.
Prep time: 15 minutes
Cooking time: 25 minutes
Portions : 4