Pumpkin Crumble
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 25 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 onions)
- 1 clove garlic
- 1 kg Hokkaido pumpkin (se)
- 2 tablespoons oil
- 100 ml wine
- 150 ml vegetable stock
- 350 g cherry tomato (s)
- salt and pepper
- cinnamon
For the sprinkles:
- 100 g parmesan, freshly rated
- 200 g flour
- 120 g butter, soft or mararine
- 1 teaspoon thyme, dried
Print Recipe
Pin Recipe Instructions
- Peel the onion and garlic. Cut the onions into half thin rings and squeeze the garlic. Cut the pumpkin into 1 cm wide wedges and then cut into 2 cm pieces.
- Heat the oil and fry the pumpkin, onions and garlic for 4 - 5 minutes. Deglaze with wine and vegetable stock. Halve the cherry tomatoes and add. Season with salt, pepper and cinnamon. Simmer gently for about 10 minutes.
- Prepare streusel from the remaining ingredients.
- Put the vegetables in a baking dish and spread the crumble on top. Bake in the preheated oven at 200 degrees top and bottom heat for 20-25 minutes.
- A salad goes well with it.
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