Crusty Pumpkin Wedges🌿
This recipe for crusty pumpkin wedges from Ottolenghi Plenty is both easy, delicious and impressive looking. As with all recipes, I like to add my own modifications in the Fresh Connection family kitchen to suit our lifestyle 💫
In my case, I wash all the pumpkin seeds from the pumpkin and add them to the baking tray with the crumbed wedges. I also prefer to make my own breadcrumbs using wholegrain bread.
My favourite pumpkin is always Jap, also known as Kent, which has ribbed, grey-green mottled skin and a nutty, deep yellow flesh, but you can use whatever you like. It does breakdown a lot quicker than other pumpkins, so you have to keep an eye on it in the oven, but it's definitely sweeter.
You can serve with yoghurt, sour creme, tzatziki, tahini, or harissa. Serve with your favourite salad and protein dishes.
If you enjoy making this recipe, please comment at the end of this page or share with good friends.
- 1 kg pumpkin(skin on), cut into wedges, keep pumpkin seeds
- 1/2 cup Parmesan, grated
- 4 tbsp dried breadcrumbs(I make my own)
- 6 tbsp parsley, chopped
- 3 tsp thyme, chopped
- Zest of 2 lemons
- 3 garlic cloves, crushed
- Salt and pepper
- 1/4 cup olive oil
- Mix together all the ingredients. Brush the pumpkin wedges with olive oil and put a thick coating of the crust mix, gently pressing down.
- Make sure you include the washed pumpkin seeds on the baking sheet.
- Roast at 190 degrees for about 30 mins or until cooked through. Serve with sour cream, yoghurt or tzatziki.