This Pumpkin Parmesan Crumble recipe will sweeten up your weekend

Often sidelined in its savory version, crumble is my go-to weekend dish. Sure, it takes a little more effort than a lazy recipe, but these are more than compensated for by the flavor of the dish and the gigantic amount that can be prepared in one go, thus leaving food for the fridge for three days.

In the February family of seasonal fruit and vegetables I therefore ask for the pumpkin and Parmesan crumble, seasoned with a little garlic and nutmeg. Yum!

Pumpkin parmesan crumble ingredients (serves 4)

• 1 pumpkin
• 1 clove of garlic
• 50 g (or more, gluttony is not a fault!) grated parmesan
• 50 g of butter
• 50 g of flour
• Salt, pepper, thyme, nutmeg to taste

Pumpkin Parmesan Crumble Recipe (serves 4)

• Preheat the oven to 180 degrees (thermostat 6)

• After rinsing the squash, cut it in half vertically. With a spoon remove the internal seeds then cut it into slices;
• put your pumpkin slices and minced garlic clove in a dish with a drizzle of oil. Put everything in the oven to cook the pumpkin for the first time, for 30-40 minutes;
• you can stick crumbled dough! In a bowl mix the flour and the Parmesan, then add the butter cut into cubes. Mix everything with your fingers;
• pour a drizzle of olive oil into a baking dish before placing a first layer of crumbled pasta on the bottom. It doesn’t have to be completely seamless or smooth!
• Arrange your cooked pumpkin slices on the crumble layer, and sprinkle with nutmeg powder, salt and pepper to your liking (you can also add some thyme, if you like);
• sprinkle again with a layer of crumbled pasta, to which you can add spices and parmesan to taste;
• cook everything for about twenty minutes;
• serve once the crumble has cooled a bit, for a crunchier dough!

Photo credit: Baileys Table / Canva