Roasted Pumpkin and Fetta Crumble

We’ve had a bumper crop of magnificent pumpkins in our garden this year in the Great Southern Region of WA. This recipe works really well with any type of pumpkin and is a total hit with my hungry housemates. This delicious crumble is the perfect savoury side serve to meat, poultry or fish.
Happy cooking and eating! X Anna

Ingredients

• 1 large pumpkin (approx.-1.5kg, once peeled and deseeded)
• 2 tablespoon oil
• Salt and pepper
• 2 Tablespoons butter
• 2 leeks (white part only) finely sliced
• 4 garlic cloves, peeled and finely chopped
• ¼ cup pouring cream
• Nutmeg (optional)
• 80gms fetta, crumbled
• 3 tablespoons dried or fresh breadcrumbs
• 1 tablespoon sunflower or pepita seeds
• Extra spoon of butter diced
• Garnish with chopped parsley (optional)



Cooking Instructions

1. 1

   Preheat oven to 180

1. 2

   Peal and remove seeds from pumpkin and then dice pumpkin flesh roughly into 3cm chunks

1. 3

   Place diced pumpkin in a bowl and drizzle over oil & season with S&P. Then roast on a baking tray lined with baking paper in the oven for approx. 20-30 minutes until just cooked

1. 4

   Lightly mash the pumpkin, keeping it nice and chunky

1. 5

   Fry the leeks and garlic in butter over medium heat for about 5 minutes until lightly golden

1. 6

   Combine cooked leek mixture, cream, nutmeg and pumpkin into a bowl and gently toss together

1. 7

   Spoon pumpkin mixture into a greased 25cm round baking dish and sprinkle over the fetta, breadcrumbs, seeds and diced butter

1. 8

   Bake for about 20 minutes in the oven until golden and crunchy on top

1. 9

   Sprinkle with fresh parsley if you like