Hello my friends!
Today, I’ll be sharing a new easy yet yummy recipe. And seasonal too, as always…
Here’s my pumpkin crumble. You can use a Red Kuri or a butternut.
Let’s see the recipe, Chef!
- Crushed pumpkin
- 1 pumpkin
- 10 g butter
- 1/4 tsp ground nutmeg
- 1 poultry stock cube
- 50 g cream
- 40 g grated parmesan
- 100 g flour
- 80 g butter at room temperature
- A few thyme leaves
- 1/4 tsp salt
Cut the pumpkin in quarters, remove the seeds, peel the quarters and cut them in cubes.
Melt the butter in a sauté pan. Add the pumpkin cubes ans stir fry for 5 minutes at medium/high heat.
Add the nutmeg, stock cube and a large glass of water.
Add salt and pepper to taste, and cook at medium heat for 20 minutes until your cubes are cooked and there's no liquid remaining in the pan.
In the meantime, combine the parmesan, flour, butter and thyme leaves.
Use your fingers if necessary.
Set aside in your fridge.
Preheat your oven at 210 C / 410 F degrees.
Crush the pumpkin cubes with a fork, add the cream, combine. Adjust seasoning.
Spread the crumble on top.
Cook in the oven for 20 minutes until golden.