Roast pumpkin with rosemary crumble
Try this incredible Roast pumpkin with rosemary crumble recipe thats lets you get creative with your veggies and make them the star of the show at your next dinner.
PREP TIME 10 min |COOK TIME 50 min|SERVES 4
INGREDIENTS
ROSEMARY CRUMBLE
- 1 cup panko breadcrumbs
- 30g chopped butter
- 1 tbsp fresh rosemary leaves, roughly chopped
- 1 tbsp wholegrain mustard
- 2 tbsp chopped almonds
PUMPKIN
- 1kg pumpkin, sliced into 5cm thick wedges
- 2 tbsp oil
- 1 tsp sea salt flakes
- ½ tsp freshly ground black pepper
METHOD
ROSEMARY CRUMBLE
COMBINE all the ingredients together in a bowl and rub mixture between your fingertips until it starts to clump. Set aside.
PUMPKIN
PREHEAT the oven to 200°C. Line a large oven tray with baking paper.
PLACE pumpkin wedges in a large bowl with oil, salt and pepper; rub seasoning onto each wedge.
TRANSFER pumpkin to prepared tray and top with the crumble. Roast pumpkin for 50 minutes or until tender.
TIP: Add some chilli powder to the pumpkin seasoning mix for a spicey kick.
Roast pumpkin with rosemary crumble
Ingredients
- ROSEMARY CRUMBLE
- 1 cup panko breadcrumbs
- 30g chopped butter
- 1 tbsp fresh rosemary leaves, roughly chopped
- 1 tbsp wholegrain mustard
- 2 tbsp chopped almonds
- PUMPKIN
- 1kg pumpkin, sliced into 5cm thick wedges
- 2 tbsp oil
- 1 tsp sea salt flakes
- ½ tsp freshly ground black pepper
Instructions
For the rosemary crumble
Combine all the ingredients together in a bowl and rub mixture between your fingertips until it starts to clump. Set aside.
For the Pumpkin
Preheat the oven to 200°C. Line a large oven tray with baking paper.
Place pumpkin wedges in a large bowl with oil, salt and pepper; rub seasoning onto each wedge.
Transfer pumpkin to prepared tray and top with the crumble. Roast pumpkin for 50 minutes or until tender.
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