Starters/ Vegetables/ Vegan

Pumpkin Crumble

Hello my friends!

Today, I’ll be sharing a new easy yet yummy recipe. And seasonal too, as always…

Here’s my pumpkin crumble. You can use a Red Kuri or a butternut.

Let’s see the recipe, Chef!

Pumpkin Crumble

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Accompagnement française
Serves: 4-5 Difficulty: Easy Price: $
Prep Time: 15 min Cooking Time: 45 min

Ingredients

  • Crushed pumpkin
  • 1 pumpkin
  • 10 g butter
  • 1/4 tsp ground nutmeg
  • 1 poultry stock cube
  • 50 g cream
  • Salt
  • Pepper
  • Crumble
  • 40 g grated parmesan
  • 100 g flour
  • 80 g butter at room temperature
  • A few thyme leaves
  • 1/4 tsp salt

Instructions

Crushed pumpkin

1

Cut the pumpkin in quarters, remove the seeds, peel the quarters and cut them in cubes.

2

Melt the butter in a sauté pan. Add the pumpkin cubes ans stir fry for 5 minutes at medium/high heat.

3

Add the nutmeg, stock cube and a large glass of water.

4

Add salt and pepper to taste, and cook at medium heat for 20 minutes until your cubes are cooked and there's no liquid remaining in the pan.

Crumble

5

In the meantime, combine the parmesan, flour, butter and thyme leaves.

6

Use your fingers if necessary.

7

Set aside in your fridge.

Final cooking

8

Preheat your oven at 210 C / 410 F degrees.

9

Crush the pumpkin cubes with a fork, add the cream, combine. Adjust seasoning.

10

Spread the crumble on top.

11

Cook in the oven for 20 minutes until golden.

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