Roast pumpkin crumble

Enjoy the sweet flavour notes and contrasting textures of this savoury pumpkin crumble.

• 2.2 kg Butternut pumpkin, peeled, cut into 2cm pieces
• 2 tablespoons olive oil
• 1/2 teaspoon dried chilli flakes (optional)
• 90g (1 cup) rolled oats
• 75g (1/2 cup) plain flour
• 1 tablespoon brown sugar
• 2 teaspoons chopped fresh rosemary
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 75g butter, chopped
• 2 tablespoons pine nuts
• 2 tablespoons pepitas
• 2 spring onions (shallots), thinly sliced

Energy 1485kJ	Fat saturated 7.50g
Fat Total 19.00g	Carbohydrate sugars g
Carbohydrate Total 36.00g	Dietary Fibre 5.50g
Protein 10.00g	Cholesterol mg
Sodium mg

All nutrition values are per serve.

1. Step 1

   Preheat oven to 200°C. Line a baking tray with baking paper. Place the pumpkin on the tray and drizzle over oil. Sprinkle with chilli flakes. Season. Toss to combine. Roast, stirring once, for 30 minutes or until golden and tender.

2. Step 2

   Meanwhile, grease a 1.25L (5 cup) baking dish. Combine oats, flour, sugar, rosemary, cinnamon and nutmeg in a large bowl. Rub in the butter until the mixture resembles coarse breadcrumbs. Stir in pine nuts and pepitas. Season.

3. Step 3

   Reduce oven to 180°C. Stir spring onion into pumpkin mixture. Place in prepared baking dish. Sprinkle with crumble mixture. Bake for 25 minutes or until golden and crisp. Stand for 5 minutes before serving.

Swap it: Almond is a great flavour pairing for pumpkin – try swapping the pine nuts and pepitas in this dish for natural slivered almonds.