Roasting pumpkin until it’s natural sugars slightly caramelize and it turns golden brings out a whole new level sweetness.
Pairing it with a crumble made from ingredients that thrive together this dish is one that will have family members asking for it again and again.
So if pumpkin is a staple in your household it's time to give this recipe a go.
¼ large Kent pumpkin
1 tbsp olive oil
80g roasted almonds
30g flat leaf parsley, chopped
1 lemon, juice and rind
2 tbsp olive oil
Pre-heat oven to 180c
Using a large metal spoon scoop out any seeds and insides of the pumpkin. Use a sharp knife to cut pumpkin into 4 even wedges (steaks) *we recommend to leave skin on.
Place pumpkin wedges onto a lined baking tray. Drizzle with olive oil and rub on both sides.
Roast in oven for 15-20 minutes, depending on the thickness of the pumpkin
Using a food processor; process roasted almonds on pulse 3-4 times
Add all remaining crumble ingredients and process for roughly 20 – 30 seconds, or until mixture forms into a crumble like texture
Remove pumpkin from oven.
Evenly coat the top side of the pumpkin with the crumble mixture and bake in oven for 10-15 minutes or until golden.
Remove from oven and serve with your favourite side salad, warmed cous cous and some juicy currants or raisins