Pumpkin crumble with blue cheese

Ingredients for 1 servings:

• 200 g butternut squash or Hokkaido, nutmeg squash
• 3 tbsp tomatoes, chopped (from the can)
• Salt and pepper, freshly ground
• ½ tsp basil, dried
• 50 g Roquefort or Gorgonzola
• 50 g onion(s)
• 1 tbsp rapeseed oil
• 50 g whole wheat flour
• 30 g margarine
• 1 tsp brown sugar
• 1 pinch of salt

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour

nice and spicy

Knead the flour and margarine with a pinch of salt and sugar into crumbles. Chill. Peel and dice the pumpkin. Peel the onions and slice them into strips. Sauté the pumpkin with the tomatoes, salt, pepper, and basil in a pan for about 5 minutes, then spread them in a baking dish. Fry the onion strips in oil until golden brown, then spread them over the pumpkin. Place half of the blue cheese flakes on top. Spread the crumbles on top, and place the remaining blue cheese, also in small flakes, on top of the crumbles. Bake in the oven at 180°C/350°F for about 25 minutes until golden brown.