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It looks like a loaf, tastes like a stuffing, and you can eat it like a casserole — so let’s call this a crumble: a heart-and-soul-warming side dish that you will have a hard time putting down.

You will need

Serves 6

  • 1 kg peeled Kent pumpkin, cut into 2-3 cm chunks
  • 1/2 cup wholemeal flour
  • 1/2 cup rolled oats
  • 3/4 cup nutritional yeast
  • 1/2 teaspoon salt
  • 1 teaspoon mixed spice
  • 1/2 teaspoon ground ginger
  • Pinch of cayenne pepper
  • 1 1/2 tablespoons coconut oil
  • 2 tablespoons extra virgin olive oil
  • 1/2 cup walnuts, roughly chopped
  • 2 tablespoons sage leaves, finely chopped

Tahini cream (optional)

  • 1/4 cup tahini
  • 1/3 cup almond milk
  • 3 teaspoons lemon juice
  • 1/2 teaspoon maple syrup

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20 mins to prep

40 mins to cook

  1. Step 1

    Preheat oven to 200°C if fan-forced (220°C conventional).

  2. Step 2

    Place pumpkin on a greased oven tray and roast for 20-25 minutes or until soft and golden brown.

  3. Step 3

    Meanwhile, to make crumble, mix together flour, oats, nutritional yeast, salt, spices, olive oil and coconut oil until well combined. Add walnuts and sage and stir through.

  4. Step 4

    Place roasted pumpkin in a medium sized, greased ovenproof dish. Top with crumble and bake for 10-15 minutes or until golden brown.

  5. Step 5

    To make the tahini cream, mix all ingredients well in a small bowl or jug and serve alongside crumble.

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