Michel Roux Jr’s Pumpkin and swede crumble
Prep time: 
Cook time: 
Total time: 
Serves: 6
  • 100g butter
  • 150g plain flour
  • 1 tspn salt
  • 100g mature cheddar, grate
  • 75g chopped almond, hazelnuts, walnuts or a mixture, roughly chopped
  • 300g pumpkin
  • 300g swede
  • 300g butternut squash
  • 1 onion, chopped
  • nutmeg
  • 2 sprigs rosemary
  • 2 cloves garlic, chopped or crushed
  • 30ml balsamic vinegar
  • 1 tspn demerara sugar
  • 2 tbspn olive oil
  • 1 tbspn wholegrain mustard
Vegetable crumble dressing
  1. Sift the flour and rub in the butter until you have a breadcrumb like consistency.
  2. Mix in the salt, grated cheese, and roughly chopped nuts.
  3. Peel and cut the pumpkin, squash and swede into 1 cm cubes.
  4. Cook on a high heat in olive oil, stirring occasionally until the vegetables are slightly browned, around 5 minutes.
  5. Reduce to a medium heat and add the chopped onion, rosemary, nutmeg, salt and pepper, cover with a lid and cook for 20 minutes.
  6. Add the garlic, replace lid and cook for 10 minutes.
  7. Remove the rosemary sprigs, and put the mixture into a dish and spread the crumble on top.
  8. Bake in a 180C oven for 20 minutes until the top is golden brown.
  9. Mix up the dressing and serve.
Recipe by Cut squash at http://www.cutsquash.com/2012/01/michel-roux-jrs-pumpkin-and-swede-crumble/