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

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

7. Remove pumpkin from oven.

8. 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

Pumpkin Steaks

Pumpkin Steaks Crumble