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!
Ingredients List
- 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
Steps
- 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.
Who wants to give these crusted pumpkin wedges a try?
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I Spy Plum Pie is Liz, an early 30s kiwi-born, Melbourne raised girl who is passionate about the environment and sustainability, food, exploring and learning new things. Join me on my journey to a happy, sustainable life!
Lucya
May 8, 2019 at 6:44 pm (5 years ago)I have some friends coming over this week, and I think I will make this! Delicious!