Anna Swartz Hubbard Pumpkin Crumble

We appreciate the Anna Swartz Hubbard pumpkin for its very dense flesh, not at all watery, very soft, perfect for cooking because it does not release water even after freezing and boiling in water! Ingredients: 100 g of rice flour 80 g of grated parmesan 80 g of chopped almonds 80 g of butter thyme slices of Sakura no ha cheese (or other sheep, goat, or more runny cheese according to your taste) 1 kg of pumpkin flesh cooked in large cubes (10 minutes in water) Pumpkin seeds Drain the diced pumpkin cooked for 10 minutes in water well. Place the diced cooked pumpkin at the bottom of the dish, press down lightly. Cut the chosen cheese into strips and place on the surface of the pumpkin. In a salad bowl, make the crumble dough, so knead: flour, diced butter, chopped almonds, grated parmesan, to form crumbs. Add the thyme and mix. Spread this mixture over the surface of the dish over the cheese and sprinkle with pumpkin seeds. Bake for about 20 minutes in a hot oven (180°C) to brown the crumble and lightly toast the pumpkin seeds. Serve warm.