Pumpkin Steaks with Herbed Almond Crumble


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.

INGREDIENTS

Pumpkin Steaks:

¼ large Kent pumpkin

1 tbsp olive oil

Almond Crumble:

80g roasted almonds

100g Herbed Pumpkin & Hemp Better Being Blend

30g flat leaf parsley, chopped

1 lemon, juice and rind

2 tbsp olive oil

seasoning

METHOD

  1. Pre-heat oven to 180c

  2. 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.

  3. Place pumpkin wedges onto a lined baking tray. Drizzle with olive oil and rub on both sides.

  4. Roast in oven for 15-20 minutes, depending on the thickness of the pumpkin

While the pumpkin is roasting in the oven its time to make the crumble

5. Using a food processor; process roasted almonds on pulse 3-4 times

6. 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

7. 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