Pumpkin chard feta almond crumble | Recipes | National Trust

Ingredients

• 500g pumpkin, peeled and cut into 2.5cm cubes
• 3 tbsp olive oil
• 10 sage leaves
• Salt and freshly ground black pepper
• 400g chard, washed and roughly chopped, both stalks and leaves
• 200g feta cheese, roughly crumbled
• About ¼ of a whole nutmeg (or to taste), grated
• 250g plain flour
• 1 tbsp chopped fresh rosemary or thyme
• 50g vegetarian Parmesan, grated
• ¼–½ tsp dried chilli flakes
• 125g butter, diced
• 75g almonds, skin on or off as you like, roughly chopped