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Ingredients (15)
300 g | butternut |
1 cm | cubes |
1/2 | butter |
1 | onion — medium, chopped |
1 | garlic — cloves, minced |
1 tsp | dried sage |
150 g | feta cheese |
300 g | chicken — cooked, chopped, preferably leftover shredded roast |
sea salt and freshly ground black pepper | |
fresh sage — to garnish |
Crumble topping:
125 g | butter — cold, cubed |
1/2 cup | almond flour |
1/2 cup | oats — rolled |
1/2 cup | pecan nuts — or almonds, chopped |
1/4 cup | parmesan cheese — grated |
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