Here at Becketts Farm we believe that ‘Pumpkins are for life, not just for Halloween’! Why not try making this delicious autumn vegetable crumble to serve as a delicious vegetarian main with a dressed side salad, or as an exciting side dish on your Sunday roast.

Cooks in: 1.5 hours

Serves: 4 people as a main course or 6-8 as a side dish

Ingredients

100g unsalted butter, chilled

150g plain flour, sifted

1 heaped tsp flaked sea salt

100g cheddar, grated (we used Fowlers Extra Mature)

75g chopped almonds

300g pumpkin (peeled weight)

300g swede (peeled weight)

300g butternut squash (peeled weight)

2 tbsp rapeseed oil (we used Bennett and Dunn)

1 onion, chopped

¼ tsp freshly grated nutmeg

2 fresh rosemary sprigs

2 garlic cloves, finely chopped

Method

To make the crumble topping, work the butter into the flour in a bowl using just your fingertips, creating a coarse crumb. Add the almonds, cheese and salt then mix in gently. Set aside until needed.

Cut the pumpkin, swede and squash into 2cm dice and put in a large saucepan with the rapeseed oil. Cook over a high heat, stirring now and then, until the veg start to take on a little colour. Turn the heat down to medium, then add the chopped onion, the grated nutmeg, some salt and pepper and the rosemary sprigs. Put a lid on the pan and cook for 25 minutes more, until softened. Stir in the garlic and continue to cook for another 10 minutes, to allow the flavours to develop.

Heat the oven to 200°C. Remove the rosemary sprigs and tip the vegetables into an ovenproof dish. Top with the crumble mix, spreading it evenly and then bake for 30 minutes until crisp and golden.