Creamy Roasted Pumpkin and Vegetable Crumble

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4 people
Meal course
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1 .
For the veg
1 tbsp
Olive oil
225 grams
Pumpkin - cut into 1cm cubes
1 medium
Courgette - cut into chunks
1 medium
Yellow pepper - deseeded and cut into squares
1 medium
Cooked beetroot - cut into 1cm cubes
2 whole
Garlic clove - peeled and finely chopped
1 medium
White onion - peeled and roughly chopped
2 .
For the sauce
1/2 Pint
Whole milk
1 tbsp
Corn flour - mixed into a paste with a splash of water
1/2 whole
Vegetable stock cube
1 tsp
Wholegrain mustard
3 .
To assemble
150 grams
Wholemeal flour
1 large
Slice of stale wholemeal bread - whizzed into breadcrumbs
55 grams
Butter - Chilled and cut into cubes
30 grams
Pumpkin seeds
1 tsp
1 Twist
Black Pepper
50 grams
Mature cheddar cheese - grated
Creamy Roasted Pumpkin and Vegetable Crumble

If you would to add some extra yumminess to this crumble the use the pumpkin seeds from my Spicy Paprika Pumpkin Seeds Recipe.

  1. Preheat the oven to 180’C
  2. 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.
  3. 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.
  4. To make the crumble topping, gently crumble together the flour and butter with your finger tips and then stir in the remaining ingredients
  5. 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.
  6. To 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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