Savoury Hokkaido Pumpkin Crumble

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Spicy roasted Hokkaido pumpkin topped with a flavoursome, savoury crumble that uses einkorn flour, rosemary, warm spices, pepitas and sunflower seeds for extra texture and flavour. It makes a perfect meatless meal.

Savoury Hokkaido Pumpkin Crumble

adapted from taste

1.5 kg Hokkaido pumpkin, cut into 2cm pieces 4 tsp Olive oil 1/2 tsp Dried chilli flakes (optional) 60 g Rolled oats 50 g Einkorn flour 1 tsp Brown sugar 1 tsp Chopped fresh rosemary 1/2 tsp Ground cinnamon 1/3 tsp Ground nutmeg 50 g Coconut oil 2 tbsp Pepitas 1 tbsp Sunflower seeds 1 Spring onion, thinly sliced

1. Preheat oven to 200C/400F. Line a baking tray with baking paper. Place the pumpkin on the tray and drizzle over oil. Sprinkle with chilli flakes. Season. Toss to combine. Roast, stirring once, for 30 minutes or until golden and tender.
   
2. Meanwhile, grease a large baking dish or two smaller ones. Combine oats, flour, brown sugar, rosemary, cinnamon and nutmeg in a large bowl. Rub in the coconut oil until the mixture resembles coarse breadcrumbs. Stir in seeds. Season.
   
3. Reduce oven to 180C/350F. Stir spring onion into pumpkin mixture. Place in prepared baking dishes. Sprinkle with crumble mixture. Bake for 25 minutes or until golden and crisp.

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