Description
A comforting autumn dish uniting robust vegetables and a crunchy topping, perfect for gatherings or leftovers.
Ingredients
Scale
- 1 potimarron, peeled and diced
- 1 onion, finely sliced
- 2 zucchinis, sliced
- 2 carrots, sliced
- 2 tablespoons olive oil (for sautéing)
- 0.5 teaspoon sea salt
- Freshly cracked pepper, to taste
- 2 cloves garlic, minced
- 100g pumpkin seeds
- 100g emmental cheese
- 50g rice flour
- 2 tablespoons olive oil (for crumble topping)
- 2 tablespoons filtered water
Instructions
- Prepare the vegetables: Peel and dice the potimarron. Slice the onion, wash and cut the zucchini and carrots into thin rounds.
- Sauté the vegetables: Heat a skillet, add olive oil, and sauté the vegetables with salt and pepper for 10-15 minutes, adding garlic towards the end.
- Make the crumble topping: Preheat oven to 210°C (410°F). Grind pumpkin seeds and emmental cheese in a food processor. Mix with rice flour, olive oil, and water until sandy.
- Assemble the dish: Distribute sautéed vegetables in baking dishes and sprinkle the crumble topping over them.
- Bake to perfection: Bake in the oven for 30 minutes until topping is golden brown and vegetables are bubbling.
- Serve warm and enjoy the comforting aromas!
Notes
This dish can be made ahead of time; prepare the filling and crumble a day in advance, but assemble before baking.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 35mg