Tray-Baked Pumpkin Crumble
Recipe: #32469
June 07, 2019
Categories: Side Dishes, Cheese, Parmesan, Pumpkin, Oven Roast, No Eggs, Vegetarian, Spices, more
"From our weekday newspaper The West Australian. Times are estimated."
Original is 6 servings
Ingredients
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 by Step Method
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
No special items needed.
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