These herb-crusted pumpkin wedges have become my favorite pumpkin dish. They are very easy to make and the aroma of parsley and thyme elevate the classic baked pumpkin to a whole new level of delicious bliss. You MUST try this at home.
Pumpkins are all around us in the autumn and winter months and there’s a good reason for this – they are awesome. Big pumpkins, small pumpkins, sweet pumpkins….they are full of flavor, color and nutrition. And they are so versatile! Boiled, baked, pureed… you can do nearly anything to a pumpkin and it will still turn out delicious.
Today I want to share a recipe I discovered in Yotam Ottolenghi’s book “Plenty” (btw, the book is epic and full of delicious, beautiful, easy-to-follow recipes so take a look here) – herb-crusted pumpkin wedges. They are very easy to make and offer this perfect combo of fresh herbs and baked pumpkin goodness. Really, the instructions can be summarized into 1)mix ingredients, 2)put on top of pumpkin wedges and 3)stick in the oven. The whole process will require 10 minutes of prep and 30 minutes of quietly baking on its own so…I call that 10 minute cooking!
Another great benefit of the herb-crusted pumpkin wedges is that they can be served as an appetizer, side-dish or main course – you only have to adjust the portion size based on your preference. From my experience, two pumpkin wedges make a small portion (appetizer or side-dish) while four to five wedges will be a main course. These herb-crusted pumpkin wedges are also ideal for Christmas dinner, Thanksgiving dinner or any other lunch/dinner during the cold months of the year. Can be made gluten-free (just use gluten-free breadcrumbs), dairy-free or vegan (replace the parmesan with vegan version).
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— Makes about 10 wedges —
Ingredients for Herb-Crusted Pumpkin Wedges
- 1kg (2 pounds) of pumpkin (avoid sweet pumpkins as this is a savory dish; also buy pumpkin with the skin because it helps keep the shape of the wedges)
- 2/3 cup of grated Parmesan. If freshly grated, use 1 cup because it is extra fluffy.
- 3 tbsp breadcrumbs (can substitute with gluten-free breadcrumbs)
- 2 garlic cloves
- 6 tbsp finely chopped fresh parsley
- 3 tbsp finely chopped fresh thyme
- zest of 1 lemon
- salt (use only a little bit because Parmesan is already salty)
- black pepper
Instructions for Herb-Crusted Pumpkin Wedges
Step 1: Cut the pumpkin into wedges and spread the olive oil on both sides.
Preheat oven to 365 F / 180 C top and bottom. Depending on how big your pumpkin is, you may end up with bigger or smaller wedges. The length/ diameter does not matter but it is important to keep the wedges thin (about 2/3″, 2cm) so that they bake well. Once cut, brush some olive oil onto both sides and place flat on a baking tray lined with baking paper.
Step 2: Mix all the rest of the ingredients.
Start by chopping up the herbs and garlic cloves. To save time, just throw them all in a food processor but be careful not to over-process them. You want to aim for a consistency of chopped herbs, not green puree! Then add the breadcrumbs, grated Parmesan, lemon zest, salt and black pepper to the mix.
Step 3: Add the herb and parmesan mix on top of the pumpkin wedges.
Using a spoon, gently and evenly spread the mix on top of the pumpkin wedges (just 1 side). Press lightly with the spoon as the parmesan can be really fluffy.
Step 4: Bake.
Place in the middle of the oven and bake for about 20 to 30 minutes. Check for readiness by sticking a fork in the thickest part of the wedge – if it goes it easily, then your dish is ready. Otherwise, bake for another 5 minutes and check again. If you see that the parmesan is turning brown, just cover lightly (without pressing on it) with tinfoil.
That’s it – I guarantee you’ll be enjoying these pumpkin wedges and forwarding the recipe to your friends. And if you know any other great pumpkin dishes, please share in a comment below