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Pumpkin and swede crumble

Name: Pumpkin and swede crumble
Yield: Serves 6-8 as a side dish, 4 as a main
Cuisine: British recipes
Ingredients: 100g unsalted butter, chilled; 150g plain flour, sifted; 1 heaped tsp flaked sea salt; 100g cheddar, grated; 75g almonds, hazelnuts or walnuts, chopped; 300g pumpkin (peeled weight); 300g swede (peeled weight); 300g butternut squash (peeled weight); 2 tbsp olive oil; 1 medium onion, chopped; ¼ tsp freshly grated nutmeg; 2 fresh rosemary sprigs; 2 garlic cloves, finely chopped; For the balsamic dressing (optional – see tip); 30ml balsamic vinegar; 1 tsp demerara sugar; 2 tbsp olive oil; 1 tbsp Dijon or wholegrain mustard

Published: 29 Dec 14
Updated: 18 Mar 24

Michel Roux Jr’s savoury crumble recipe is made with pumpkin, swede and butternut squash.

You might also like this hearty braised pumpkin casserole.

Easy
December 2014

Test kitchen approved

Serves 6-8 as a side dish, 4 as a main
Hands-on time 30 min,simmering time 30 min, oven time 30 min

Michel Roux Jr’s savoury crumble recipe is made with pumpkin, swede and butternut squash.

You might also like this hearty braised pumpkin casserole.

Vegetarian recipes

Nutrition: per serving

Calories: 348kcals
Fat: 25.9g (10.3g saturated)
Protein: 8.2g
Carbohydrates: 21.4g (5.4g sugars)
Fibre: 3.3g
Salt: 0.9g

For 8 servings

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Ingredients

100g unsalted butter, chilled
150g plain flour, sifted
1 heaped tsp flaked sea salt
100g cheddar, grated
75g almonds, hazelnuts or walnuts, chopped
300g pumpkin (peeled weight)
300g swede (peeled weight)
300g butternut squash (peeled weight)
2 tbsp olive oil
1 medium onion, chopped
¼ tsp freshly grated nutmeg
2 fresh rosemary sprigs
2 garlic cloves, finely chopped

For the balsamic dressing (optional – see tip)

30ml balsamic vinegar
1 tsp demerara sugar
2 tbsp olive oil
1 tbsp Dijon or wholegrain mustard

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Method

To make the crumble topping, work the cold butter into the sifted flour in a bowl using your fingertips, then gently rub between your hands to create a sandy, coarse crumb. Add the salt, grated cheese and nuts, but don’t overmix. The texture should stay very loose and sandy. Set aside until needed.
Cut the pumpkin, swede and squash into similar bite-size chunks and put in a large heavy-based saucepan with the olive oil. Cook over a high heat, stirring now and then, until the veg start to take on a little colour (about 15 minutes). Turn the heat down to medium, then add the chopped onion, the grated nutmeg, some salt and pepper and the rosemary sprigs. Cover with a piece of foil and cook for 25 minutes more or until tender. Stir in the finely chopped garlic and continue to cook for another 10 minutes.
Heat the oven to 200°C/fan180°C/gas 6. Remove the rosemary sprigs and tip the vegetables into anovenproof 1.5 litre dish. Sprinkle the crumble mix evenly over the vegetables to cover, then bake for 25-30 minutes until crisp and golden.

To make the balsamic dressing, simply mix all the ingredients together. Serve the dressing with the crumble (see tip).

Click here to buy Michel Roux Jr’s full range of cookbooks.

Recipe from December 2014 Issue

Nutrition

For 8 servings

Nutrition: per serving

Calories: 348kcals
Fat: 25.9g (10.3g saturated)
Protein: 8.2g
Carbohydrates: 21.4g (5.4g sugars)
Fibre: 3.3g
Salt: 0.9g

delicious. tips

If you’re serving this as a veggie alternative, make the dressing, but if you’re having it as a roast dinner side we suggest serving with a gravy instead.

This savoury crumble is a great veggie main, but it also works as a side dish to serve with roasts and braises. Or, served for four, it makes a fabulous winter dish on its own.
Assemble the crumble the day before, keep it chilled in an airtight container in the fridge, then bake it the next day. Alternatively, freeze for up to 3 months, well wrapped. Thaw before baking.

You could make the pumpkin mix the day before (step 2), cool and chill, then scatter over the crumble mixture before baking.