Individual pumpkin savoury crumbles recipe

  • Serves 4
  • 20 mins to prepare and 50 mins to cook, 5 mins to cool
  • 373 calories / serving
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Cook the pumpkin in a large saucepan of salted, boiling water until just tender; usually 15 minutes. Strain and allow to cool to one side.

Melt the butter in a large saucepan set over a medium heat. Sweat the onion for 5-6 minutes, stirring occasionally, until softened. Add the pumpkin to the saucepan and continue to cook, stirring occasionally, for a further 5 minutes. Remove from the heat.

Pre-heat the oven to 180°C.

Place the flour and butter for the crumble topping in a food processor and pulse until the mixture resembles breadcrumbs. Transfer to a mixing bowl and season well, then stir in the cheese.

Spoon the pumpkin mixture into heatproof serving glasses, then top with the crumble. Bake on baking sheets for 20-25 minutes until the crumble is golden-brown in colour on top.

Remove and allow to stand for 5 minutes before serving.

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  • Ingredients

  • For the filling

  • 1 medium pumpkin, peeled, de-seeded and diced
  • 1 small onion, finely diced
  • 30g butter
  • For the crumble

  • 150g plain flour
  • 60g butter, chilled and cut into cubes
  • 50g Cheddar or Parmesan, finely grated
  • salt
  • pepper
  • Energy 1555kj 373kcal 19%
  • Fat 24g 34%
  • Saturates 14g 69%
  • Sugars 3g 4%
  • Salt 0.8g 13%

of the reference intake
Carbohydrate 32.7g Protein 9.4g Fibre 3g

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