Creamy Roasted Pumpkin and Vegetable Crumble

Whoever thought crumbles were simply for deserts are clearly deluded, although I have to admit this is the first time I have made one of the savoury variety, and I am sure it will not be the last. I’m very partial to a good apple crumble but I think after this recipe I could even prefer the savoury variety (but maybe that’s because I have more of a savoury tooth than sweet). This recipe uses some of the spicy pumpkin seeds from yesterday’s post and they give the crumble topping a really welcome slightly spicy edge. I would also recommend making extra of the creamy sauce so that you have some to drizzle over the crumble, after all no crumble would be the same without some sort of custard of cream to smother it in.

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Serves 4

For the roasted vegetables

–          1 tbsp olive oil

–          225g pumpkin – peeled and roughly chopped

–          1 courgette – roughly chopped

–          1 yellow pepper – seeds removed and roughly chopped

–          1 beetroot – peeled and roughly chopped

–          2 cloves garlic – crushed

–          1 red onion – roughly chopped

For the creamy sauce

–          ½ pint whole milk

–          1 tbsp corn flour mixed with a slash of water to make a paste

–          1 vegetable stock cube

–          1 tsp wholegrain mustard

For the Crumble

–          150g wholemeal flour

–          1 slice stale wholemeal bread – whizzed into breadcrumbs

–          55g chilled butter – cut into cubes

–          30g pumpkin seeds (I used my spicy pumpkin seeds from yesterday’s recipe)

–          1 tsp oregano

–          Pepper

–          50g cheddar cheese – grated

Preheat the oven to 180’C

Toss the pumpkin, courgette, pepper and beetroot in the oil and roast in the oven to 20 minutes

After this time, give the veg and good stir and add the onion and the garlic. Return to the oven for another 20 minutes.

In the meantime, make the creamy sauce by heating the milk

Once the milk is steaming, stir in the flour paste and the stock cube and stir constantly until the sauce has thickened.

Once you have a sauce the consistency to coat the back of a spoon then remove from the heat and stir in the mustard. Set aside until your veg has cooked

To make the crumble topping, gently crumble together the flour and butter with your finger tips and then stir in the remaining ingredients

Once the veg is cooked, stir in the creamy sauce and then spread the crumble mix over the top. If you are using a small but high sided dish for this you may not need to use it all.

Top with the cheese and return to the oven and bake for a further 20-25 minutes, until the crumble is crispy and the filling is bubbling.

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7 thoughts on “Creamy Roasted Pumpkin and Vegetable Crumble

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