Recipe for Soft Pumpkin with Honey Mustard Crumble

Peel and cut the squash into wedges. Place on a baking sheet and bake in a dry oven for 20 minutes at 180°C.

In a mixer, add the flour, butter, parmesan, curry, and honey mustard. Blend until you achieve a sandy texture and not a doughy one. Spread and bake in the oven for 13 minutes at 200°C.

In a mixing bowl, combine the honey mustard, coconut milk, lime zest and juice, and ginger spice puree.

To finish, arrange the cold sauce on a plate with the three wedges of squash. Generously sprinkle with the crumble and finish with a few frisée leaves and rosemary.