hungry tuesday - Pumpkin crumble

I fond a cookbook a few years ago and it has been my kitchen bible ever since. Today I ventured yet again trough the pages of Heaven's Banquet, in search of a purpose for whatever my mom left in the fridge before departing on vacation. It is always a challenge to cook at another person's kitchen even, or rather specialty, mom's. You never now what to rely on or where things are. But since daddy bakes his one bread, he has plenty of cereals and seeds you would not normal find in a modern kitchen. Thus my choice for today's menu. The recipe called for carrots, but suggested pumpkin and yams as alternative. We had big provision of butternut pumpkin so pumpkin crumble it was:

pumpkin crumble, from Miriam Kasin Hospodar Heaven's Banquet

step one

800 g pumpkin cubed

 step two

30 g wheat germ
35 g sunflower seeds
30 g rolled oats
75 g whole wheat flour
3 tablespoons ghee or melted butter
1 tablespoon water
salt

step three

3 tablespoons of ghee or butter
1/2 teaspoon ground cardamom
1/2 teaspoon ground ginger
1 tablespoon of dark sugar
salt

1) preheat the oven to 180ºC (350ºF). cook the pumpkin in a small skillet with a zip of water and butter

2) purée the pumpkin with the butter spices and sugar. add salt to taste.
3) reduce the wheat germ, sunflower seeds and rolled oats to powder in a food processor. Add them to the flower, water, butter and salt and mix until you get a crumby texture.
4) butter a baking dish, spread the pumpkin follow with the topping and bake for 40 to 50 minutes.

Serve with a fresh, astringent, lightly dressed salad to cut the sweetness of this dish.