Recipe Pumpkin, Sage, & Cheesy Walnut Crumble
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It looks like a loaf, tastes like a stuffing, and you can eat it like a casserole — so let’s call this a crumble: a heart-and-soul-warming side dish that you will have a hard time putting down.
You will need
Serves 6
- 1 kg peeled Kent pumpkin, cut into 2-3 cm chunks
- 1/2 cup wholemeal flour
- 1/2 cup rolled oats
- 3/4 cup nutritional yeast
- 1/2 teaspoon salt
- 1 teaspoon mixed spice
- 1/2 teaspoon ground ginger
- Pinch of cayenne pepper
- 1 1/2 tablespoons coconut oil
- 2 tablespoons extra virgin olive oil
- 1/2 cup walnuts, roughly chopped
- 2 tablespoons sage leaves, finely chopped
Tahini cream (optional)
- 1/4 cup tahini
- 1/3 cup almond milk
- 3 teaspoons lemon juice
- 1/2 teaspoon maple syrup
Directions
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Step 1
Preheat oven to 200°C if fan-forced (220°C conventional).
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Step 2
Place pumpkin on a greased oven tray and roast for 20-25 minutes or until soft and golden brown.
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Step 3
Meanwhile, to make crumble, mix together flour, oats, nutritional yeast, salt, spices, olive oil and coconut oil until well combined. Add walnuts and sage and stir through.
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Step 4
Place roasted pumpkin in a medium sized, greased ovenproof dish. Top with crumble and bake for 10-15 minutes or until golden brown.
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Step 5
To make the tahini cream, mix all ingredients well in a small bowl or jug and serve alongside crumble.
