Recipe:
Pumpkin, Sage, & Cheesy Walnut Crumble
Posted in Soups ‘n’ salads
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.
Prep:
20
mins
cook
40
mins
serves
6
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
- ¼ cup tahini
- ⅓ cup almond milk
- 3 teaspoons lemon juice
- ½ teaspoon maple syrup
Directions:
- 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.
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