Pumpkin, Sage, & Cheesy Walnut Crumble

Pumpkin, Sage, & Cheesy Walnut Crumble recipe
comfort food

Sure, we'll call it a salad, but it's more like a heart-and-soul-warming side dish that you will have a hard time putting down!

Preparation time Prep: 20 mins
cook time cook: 40 mins
Skill level Totally Doable

You will need:

  • 1 kg peeled Kent pumpkin, cut into 2-3 cm chunks
  • ½ cup wholemeal flour
  • ½ cup rolled oats
  • ¾ cup nutritional yeast
  • ½ teaspoon salt
  • 1 teaspoon mixed spice
  • ½ teaspoon ground ginger
  • Pinch of cayenne pepper
  • 1 ½ tablespoons coconut oil
  • 2 tablespoons extra virgin olive oil
  • ½ cup walnuts, roughly chopped
  • 2 tablespoons sage leaves, finely chopped
Tahini cream (optional)
  • ¼ cup tahini
  • ⅓ cup almond milk
  • 3 teaspoons lemon juice
  • ½ teaspoon maple syrup
Recipe: Skye Swaney
Photography: Chris Middleton
Stylist: Deb Kaloper


  • 1Preheat oven to 200°C if fan-forced (220°C conventional).
  • 2Place pumpkin on a greased oven tray and roast for 20-25 minutes or until soft and golden brown.
  • 3Meanwhile, to make crumble, mix together flour, oats, nutritional yeast, salt, spices, olive oil and coconut oil until well combined. Add walnuts and sage and stir through.
  • 4Place roasted pumpkin in a medium sized, greased ovenproof dish. Top with crumble and bake for 10-15 minutes or until golden brown.
  • 5To make the tahini cream, mix all ingredients well in a small bowl or jug and serve alongside crumble.
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