Pumpkin crumble

Ingredients for 4 servings:

• 2 onions
• 1 garlic clove(s)
• 1 kg Hokkaido pumpkin(s)
• 2 tbsp oil
• 100 ml wine
• 150 ml vegetable stock
• 350 g cherry tomatoes
• salt and pepper
• Cinnamon
• 100 g Parmesan, freshly grated
• 200 g flour
• 120 g butter, soft or margarine
• 1 tsp thyme, dried

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

Peel the onion and garlic. Cut the onions into thin half rings and press the garlic through. Cut the pumpkin into 1 cm wide wedges and then into approximately 2 cm pieces. Heat the oil and sauté the pumpkin, onions, and garlic for 4-5 minutes. Deglaze with wine and vegetable stock. Halve the cherry tomatoes and add them. Season with salt, pepper, and cinnamon. Simmer gently for about 10 minutes. Prepare the crumble topping with the remaining ingredients. Place the vegetables in a baking dish and spread the crumble on top. Bake in a preheated oven at 200 degrees Celsius (top and bottom heat) for 20-25 minutes. Serve with a salad.