Along with the Chestnuts, I received a pound of raw Macadamia nuts from Oh! Nuts. I chose these because they're my husband's favorite nut, and I thought he'd appreciate a few dinners featuring them. If you saw my post from last week, you know I am now the proud owner of a freezer full of pumpkin puree, courtesy of my green thumb (and yes, that is dripping with sarcasm... the pumpkins are pretty much the only garden success I've had).
Mangoes were $.50/each this week, and go naturally with Macadamia nuts, so I thought a Thanksgiving-esque casserole with a crunchy Macadamia crust sounded great. We ate this casserole with dinner, but it could easily be a delicious breakfast! It's a bit eclectic, but suited our tastes.
Pumpkin-Mango Casserole with Macadamia Crumble
2 c. pumpkin puree
1 mango, peeled, pitted and finely diced
1 egg white
1 tsp. ground cinnamon
1/2 tsp. ground ginger
Pinch of salt
1 tbsp. packed brown sugar
1/2 c. rolled oats
1/2 c. roughly chopped raw Macadamia nuts
2 tbsp. pure maple syrup
pinch of cinnamon
Preheat oven to 400*
In a large mixing bowl, whisk egg white to a froth.
Add pumpkin, mango, cinnamon, salt and brown sugar.
Gently whisk to combine.
Spray a casserole dish with nonstick spray (I used 2 small ramekins for individual servings).
Add the pumpkin mixture.
In a small dish, toss crumble ingredients together.
Sprinkle over pumpkin mixture in casserole dish.
Place in the oven, bake for 20-30 minutes, until bubbly and crumble has browned.