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’ who have a recipe for pumpkin and tarragon cobbler. We switched the tarragon for rosemary and thyme and to save time went for a crumble topping instead.
- 600g piece of pumpkin
- 1 tin of butterbeans or chickpeas, drained
- 1 tin of chopped tomatoes
- 1 large onion, sliced
- 2 carrots, cut into 1 inch chunks
- 2 tablespoons of tamari or low salt and no added sugar soy sauce
- 2 tablespoons of finely chopped fresh rosemary
- 150 grams of kale
- 2 cloves of garlic, crushed
- 1 teaspoon of paprika
- A few sprigs of thyme
- 1 tablespoon of olive oil
For the crumble topping
- 120g of wholemeal flour
- 6 tablespoons of olive oil
- 50g of oats
- 50g of pumpkin seeds (or alternatively cook those in the pumpkin – according to step 3!)
- Pre-heat your oven to 160c.
- Peel the pumpkin and remove the seeds. Rather than chucking these away, you can cook the seeds and peel separately and add them to the dish later down the line. If you wish to do this, wash the seeds, removing any pumpkin flesh and dry them with some kitchen towel. Stir through 2 teaspoons of olive oil, place on a baking tray in the oven for 20-25 minutes, until they start to crisp up. With the peel, place this on a separate tray, brush with olive oil and place in the oven for initially 10 minutes. Turn over and cook them for another 5 minutes. You can get on with the rest of the dish whilst these cook in the oven, but remember to take them out once they are done.
- Back to the main dish: cut your pumpkin flesh into 1 inch cubes.
- Heat the 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 if using) 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 the 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 (either shop bought or those you have cooked yourself), 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.