Tray-Baked Pumpkin Crumble

6
Servings
20m
Prep Time
50m
Cook Time
1h 10m
Ready In


"From our weekday newspaper The West Australian. Times are estimated."

Original recipe yields 6 servings
OK

Nutritional

  • Serving Size: 1 (74.1 g)
  • Calories 181.2
  • Total Fat - 12.9 g
  • Saturated Fat - 3.5 g
  • Cholesterol - 10.5 mg
  • Sodium - 216.1 mg
  • Total Carbohydrate - 10.6 g
  • Dietary Fiber - 0.6 g
  • Sugars - 4.3 g
  • Protein - 6.5 g
  • Calcium - 209.9 mg
  • Iron - 1 mg
  • Vitamin C - 3.1 mg
  • Thiamin - 0.1 mg

Step 1

To make crumble, process bread, parmesan and garlic in a food processor to form coarse crumbs and then add pepitas and coil and season with salt and pepper and pulse until combined and set aside.

Step 2

Cut pumpkin into 2cm thick wedges.

Step 3

Combine oil, honey, mustard, thyme and chilli in a large bowl and add pumpkin and season with salt and pepper and toss to coat and then arrange in a large, non-stick roasting pan and cover tightly with foil and cook in a moderate oven (180C) for 35 minutes.

Step 4

Remove pan and discard foil and sprinkle crumble evenly over the top and return to oven and cook for a further 25 minutes or until crumble is golden and pumpkin is tender.

Tips & Variations


No special items needed.

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