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Pumpkin, chard, feta and almond crumble

Are you looking for a hearty and healthy warming recipe? This satisfying, family-friendly recipe is perfect both as a standalone supper or as a sidekick to roasted meat, fish or simply more vegetables.

  • 1 hour–1 hour 30 minutes prep. time
  • 25–30 minutes cooking time
  • Serves 4
  • Vegetarian & vegan, Family-friendly
Pumpkin, Chard, Feta and Almond Crumble
This family-friendly recipe makes vegetables (even more) marvellous | © Jill Mead


  • 500g pumpkin, peeled and cut into 2.5cm cubes
  • 3 tbsp olive oil
  • 10 sage leaves
  • Salt and freshly ground black pepper
  • 400g chard, washed and roughly chopped, both stalks and leaves
  • 200g feta cheese, roughly crumbled
  • About ¼ of a whole nutmeg (or to taste), grated
  • 250g plain flour
  • 1 tbsp chopped fresh rosemary or thyme
  • 50g Parmesan, grated
  • ¼–½ tsp dried chilli flakes
  • 125g butter, diced
  • 75g almonds, skin on or off as you like, roughly chopped


Step 1

Preheat the oven to 180°C (160°C fan/gas mark 4).

Step 2

Roast the pumpkin on a baking tray with the olive oil, sage, salt and pepper until soft, cooked through and bronzed in places. Remove from the oven and put to one side.

Step 3

Cook the chard in salted boiling water until cooked through. Add the stalks first and then the leaves. This should take about 2–4 minutes. Drain well.

Step 4

Arrange the cooked pumpkin and chard in a baking dish, and scatter the feta evenly over the dish. Add salt and pepper to taste and grate the nutmeg over the mix.

Step 5

For the crumble topping

Mix the flour, rosemary and Parmesan in a bowl, adding chilli, salt and pepper to taste. Add the butter and, using the tips of your fingers, rub the butter into the flour as if you were making pastry.

Step 6

Continue until the butter is combined and you have a sandy, crumbly mixture. Add the chopped almonds.

Step 7

Scatter the crumble topping over the pumpkin mix and bake for 25–30 minutes until the topping is golden brown.

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