Roast veggies are one of my favourite things, so if I can find a way to make them the star of the show I always will. These crusted pumpkin wedges are an excellent example of that! Simple but packed with flavour and texture, they make an excellent centrepiece to a wintery dinner!
This recipe is another that I tweaked from the masterpiece that is Plenty!
- 700g pumpkin
- 50g parmesan (or similar hard cheese)
- 20g panko breadcrumbs
- 1/4 cup fresh parsley
- 2tsp fresh thyme
- Zest of a lemon
- 2 cloves garlic
- 60ml olive oil
- Preheat oven to 190C and line a large baking tray
- Slice the pumpkin into 1cm thick wedges, remove the seeds and place on the tray
- Grate the cheese and place in a small bowl with the breadcrumbs
- Finely chop the parsley and thyme and add to the bowl with the lemon zest
- Mince the garlic and add to the bowl, then mix to combine ingredients
- Brush the pumpkin with the oil then cover with the coating, pressing down a little to help it stick
- Roast for 30 minutes, or until the pumpkin is tender
I served these crusted pumpkin wedges with lots of greens and some grilled haloumi which made for a pretty excellent dinner. I’m also bookmarking these in my brain for Christmas this year, the coating is stuffing-like in flavour and I’m always looking for something new to serve!
Ottolenghi recommends serving this dish with some dill sour cream and he was definitely not wrong. I love dill flavoured things, and this was such a nice balance to the dish. If you don’t have panko breadcrumbs then normal ones will work fine too, I just love panko as they are extra crunchy!
I recommend cooking as many of these crusted pumpkin wedges as you need at the time as they don’t work so well as leftovers – you really need that crunch! Thankfully they don’t take long to whip up so you can pop them in the oven as needed.