Pumpkin Crumble

Ingredients (serves 8)

• 2.8kg butternut pumpkin, peeled, thinly sliced
• 1 medium brown onion, halved, thinly sliced
• 1/4 teaspoon ground nutmeg
• 1/2 cup salt-reduced vegetable stock
• 3 slices soy and linseed bread
• 1/2 cup plain flour
• 20g olive oil spread
• 1/3 cup pumpkin seeds (pepitas)
• 1/3 cup walnuts
• 1/2 teaspoon dried mixed herbs

Method

1. Preheat oven to 200°C/180°C fan-forced. Layer pumpkin and onion in a 10 cup-capacity round baking dish. Sprinkle with nutmeg. Pour over stock. Bake for 30 minutes or until pumpkin is just tender.
2. Meanwhile, process bread until roughly chopped. Add flour, spread, pumpkin seeds, walnuts and herbs. Pulse until just combined.
3. Scatter breadcrumb mixture over pumpkin mixture. Bake for 15 minutes or until golden. Serve.