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Pumpkin and Swede Crumble

100g unsalted butter, chilled
150g plain flour, sifted
1 heaped tsp flaked sea salt
100g cheddar, grated
75g almonds, hazelnuts or walnuts, chopped
300g pumpkin (peeled weight)
300g swede (peeled weight)
300g butternut squash (peeled weight)
2 tbsp olive oil
1 medium onion, chopped
¼ tsp freshly grated nutmeg
2 fresh rosemary sprigs
2 garlic cloves, finely chopped

For the balsamic dressing
30ml balsamic vinegar
1 tsp demerara sugar
2 tbsp olive oil
1 tbsp Dijon or wholegrain mustard

To make the crumble topping, work the cold butter into the sifted flour in a bowl using your fingertips, then gently rub between your hands to create a sandy, coarse crumb. Add the salt, grated cheese and nuts, but don’t overmix. The texture should stay very loose and sandy. Set aside until needed.

Cut the pumpkin, swede and squash into similar bite-size chunks and put in a large heavy-based saucepan with the olive oil. Cook over a high heat, stirring now and then, until the veg start to take on a little colour (about 15 minutes). 

Turn the heat down to medium, then add the chopped onion, the grated nutmeg, some salt and pepper and the rosemary sprigs. Cover with a piece of foil and cook for 25 minutes more or until tender. Stir in the finely chopped garlic and continue to cook for another 10 minutes.

Heat the oven to 200°C/fan 180°C/gas 6. Remove the rosemary sprigs and tip the vegetables into an ovenproof 1.5 litre dish. Sprinkle the crumble mix evenly over the vegetables to cover, then bake for 25-30 minutes until crisp and golden.

To make the balsamic dressing, simply mix all the ingredients together. Serve the dressing with the crumble.

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