Pumpkin and Cherry Tomato Crumble

• olive oil↗1 tbsp tbsp
• onion↗1

  finely chopped

• garlic clove↗1

  finely chopped or grated

• pumpkin↗1 small

  peeled, seeded and cut into bite‑size pieces

• cherry tomatoes↗400g can g
• mascarpone↗150g g
• spinach↗100g g
• plain flour↗200g g
• cold butter↗125g g

  cut into cubes

• parmesan↗50g g

  or vegetarian alternative, grated

• cheddar↗50g g

  grated

• walnuts↗50g g

  chopped

• thyme

  leaves gathered

Step-by-step instructions

1. 1

   Preheat the oven to 200°C/180°C fan/gas 6. Heat olive oil in a large skillet over medium‑low heat and sauté the onion until soft, not browned, about 10‑12 minutes. Add the garlic and cook another 1 minute, then add the pumpkin. Cook 8‑10 minutes until the pumpkin begins to soften, then add the tomatoes, mascarpone and spinach. Season to taste and cook a few more minutes until everything is heated through, then transfer to a medium baking dish (ours was 22 × 22 cm).

2. 2

   For the crumble, combine the flour and cold butter by hand or pulse in a food processor until the mixture resembles coarse crumbs. Stir in the parmesan, cheddar, walnuts and thyme, and season. Sprinkle the crumble over the pumpkin filling, gently without pressing it down. Bake for 30‑40 minutes until the pumpkin is tender and the crumble is golden.