- 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
Preheat the oven to 180°C (160°C fan/gas mark 4).
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.
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.
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.
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.
Continue until the butter is combined and you have a sandy, crumbly mixture. Add the chopped almonds.
Scatter the crumble topping over the pumpkin mix and bake for 25–30 minutes until the topping is golden brown.
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