Squash Crumble

Summary

Servings: 
6
Prep time: 
15 minutes
Cooking time: 
45 minutes

Description

This savoury pumpkin crumble is a lovely way of cooking the whole of the pumpkin without wasting any of it. It also works with any other root veg. The inspiration for this dish came from the brilliant ‘Leith’s Vegetarian Bible,’ which has a recipe for pumpkin and tarragon cobbler. The tarragon is switched for rosemary and thyme, and to save time went for a crumble topping instead.

Ingredients

  • 600g squash or pumpkin
  • 1 tin butterbeans or chickpeas, drained
  • 1 tin chopped tomatoes
  • 1 large onion, sliced
  • 2 carrots, cut into 1 inch chunks
  • 2 tablespoons tamari, or low salt soy sauce
  • 2 tablespoons finely chopped fresh rosemary
  • 150g kale
  • 2 cloves garlic, crushed
  • 1 teaspoon paprika
  • A few sprigs thyme
  • 1 tablespoon olive oil

For the crumble topping

  • 120g wholemeal flour
  • 6 tablespoons olive oil
  • 50g oats
  • 50g pumpkin seeds (cook the seeds in the squash or pumpkin – see step 3)

Instructions

  • Pre-heat the oven to 160c.
  • Peel the squash or pumpkin and remove the seeds. Reserve the seeds and peel to cook separately and add them to the dish later. Wash the seeds, removing any pumpkin flesh, and dry them with some kitchen towel. Stir through 2 teaspoons olive oil, and place on a baking tray in the oven for 20-25 minutes, until they start to crisp up. Place the peel on a separate tray, brush with olive oil and place in the oven for initially 10 minutes. Turn over and cook for another 5 minutes.
  • Cut the pumpkin flesh into 1 inch cubes.
  • Heat oil in a large saucepan over a low heat. Add the onion and cook for about 10 minutes until softened.
  • Add the pumpkin, carrots, rosemary and garlic, stir and cook for a further 2 minutes.
  • Add the tomatoes, beans or chickpeas, and tamari/soy sauce. To get any remaining pieces of tomato from the tin, fill it with water, slosh it around and empty this into the pot. Add the whole sprigs of thyme. Bring to a boil and simmer for approximately 20 minutes until the pumpkin is soft.
  • Finely chop the kale, and reserve any thick stalky bits to add to the crumble topping. Add the kale to the pumpkin mixture once the pumpkin is soft and cook for a further 3 minutes.
  • Increase the oven temperature to 180c.
  • Make the crumble topping by placing the flour and oats in a mixing bowl with a pinch of salt. Stir through 5 tablespoons of olive oil and rub in with your hands so that the mixture resembles bread crumbs. Stir through the extra tablespoon of olive oil if it looks too dry, followed by the pumpkin seeds prepared earlier, oats and kale stalks.
  • Spoon the pumpkin mixture into an ovenproof dish, removing any large sprigs of thyme. Scatter the crumble mixture on top so that all the pumpkin mix is covered.
  • Place in the oven for approximately 25-30 minutes until golden.
  • Serve with some greens or salad and the crispy pumpkin skins.

Notes

Ingredients: 
Photo Credit: Jonny Hughes @jonny2love
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