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
- 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
20 mins to prep
40 mins to cook
Preheat oven to 200°C if fan-forced (220°C conventional).
Place pumpkin on a greased oven tray and roast for 20-25 minutes or until soft and golden brown.
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.
Place roasted pumpkin in a medium sized, greased ovenproof dish. Top with crumble and bake for 10-15 minutes or until golden brown.
To make the tahini cream, mix all ingredients well in a small bowl or jug and serve alongside crumble.