Pumpkin, Sage, & Cheesy Walnut Crumble

comfort food

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.

Preparation time Prep: 20 mins
cook 40 mins
Skill level Totally Doable

You will need:

  • 1 kg peeled Kent pumpkin, cut into 2-3 cm chunks
  • ½ cup wholemeal flour
  • ½ cup rolled oats
  • ¾ cup nutritional yeast
  • ½ teaspoon salt
  • 1 teaspoon mixed spice
  • ½ teaspoon ground ginger
  • Pinch of cayenne pepper
  • 1 ½ tablespoons coconut oil
  • 2 tablespoons extra virgin olive oil
  • ½ cup walnuts, roughly chopped
  • 2 tablespoons sage leaves, finely chopped
Tahini cream (optional)
  • ¼ cup tahini
  • ⅓ cup almond milk
  • 3 teaspoons lemon juice
  • ½ teaspoon maple syrup
Photography: Chris Middleton


  • 1Preheat oven to 200°C if fan-forced (220°C conventional).
  • 2Place pumpkin on a greased oven tray and roast for 20-25 minutes or until soft and golden brown.
  • 3Meanwhile, 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.
  • 4Place roasted pumpkin in a medium sized, greased ovenproof dish. Top with crumble and bake for 10-15 minutes or until golden brown.
  • 5To make the tahini cream, mix all ingredients well in a small bowl or jug and serve alongside crumble.
Did you enjoy this recipe?
Nah not my cup of tea

Sign up for a week of delicious plant-based recipes

Send me my recipes
Heads up: by signing here you’ll get free recipes and updates from VegKit. Privacy policy

Take the best of VegKit with you!

Vegetarian Starter Kit magazine cover
Get your FREE Veg Starter Kit

Get your FREE Kit!

Picture of the Veg Starter Kit