Pumpkin and swede crumble
- December 2014
- Serves 6-8 as a side dish, 4 as a main
- Hands-on time 30 min,simmering time 30 min, oven time 30 min
Michel Roux Jr’s savoury crumble recipe is made with pumpkin, swede and butternut squash.
- Vegetarian recipes
- 25.9g (10.3g saturated)
- 21.4g (5.4g sugars)
For 8 servings
If you’re serving this as a veggie alternative, make the dressing, but if you’re having it as a roast dinner side we suggest serving with a gravy instead.
This savoury crumble is a great veggie main, but it also works as a side dish to serve with roasts and braises. Or, served for four, it makes a fabulous winter dish on its own.
Assemble the crumble the day before, keep it chilled in an airtight container in the fridge, then bake it the next day. Alternatively, freeze for up to 3 months, well wrapped. Thaw before baking.
You could make the pumpkin mix the day before (step 2), cool and chill, then scatter over the crumble mixture before baking.
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