Pumpkin & Butternut Squash Crumble Recipe
We’ve seen recipes for everything from Raw Pumpkin Pies (yep, raw) to Pumpkin Smoothies this year, but when the weather is as cold as it’s been in Scotland this week (into minus centigrades) you definitely need something hot and delicious to use up those Halloween Pumpkins!
The very word ‘crumble’ conjures up feelings of warmth, homeliness and goodness, so why not give this one a go.
PUMPKIN & BUTTERNUT SQUASH CRUMBLE
100g butter (nice and cold – straight out the fridge, cut into cubes)
150g flour (plain)
5g salt (sea salt is best)
110g Mature Scottish Cheddar
80g almonds or hazelnuts (roughly chopped)
350g butternut squash
50ml Rapeseed Oil
1 onion (Medium)
2 cloves of Garlic
Fresh Thyme (optional)
Preheat your oven to 180°C/350°F/Gas 4.
Make the crumble topping by rubbing the butter through the sieved flour until it forms a sandy texture.
Add the salt, cheese and nuts to the butter and flour.
Chop the pumpkin and butternut squash into small bite-size pieces.
Heat the Rapeseed oil in a saucepan and add the pumpkin and butternut squash. Cook until the vegetables start to take on some colour. Add the onion, garlic and fresh thyme and put the lid on until they begin to sweat a little.
Pour the vegetable into an ovenproof dish (remove the thyme) and sprinkle with the topping. Bake for 20 – 25 minutes until the topping is browned and the vegetables are cooked through.
Great on its own or with grilled lamb or pork chops.