We've worked out how to improve the classic side dish of golden roasted pumpkin wedges – add a crunchy topping of panko breadcrumbs, garlic and Parmesan! Trust us, once you've tried this jazzed-up version there's no going back.
The current labour shortages have impacted availability of ingredients across the entire food supply chain. As such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
2 clove
garlic
1 bag
herbs
½ packet
panko breadcrumbs
(Contains: Gluten(Wheat); )
1 packet
Grated Parmesan Cheese
(Contains: Milk; )
1 bag
peeled pumpkin pieces
1
olive oil
Preheat oven to 220°C/200°C fan-forced. Finely chop garlic. Pick and finely chop herb leaves.
In a small bowl, combine panko breadcrumbs (see ingredients), garlic, herbs and grated Parmesan cheese, season with salt and pepper and drizzle with olive oil.
Place peeled pumpkin wedges on a lined oven tray. Drizzle with olive oil, season and toss to coat. Top pumpkin with crumb and gently press so it sticks. Roast until pumpkin is golden and tender, 15-20 minutes.
Transfer crumbed pumpkin wedges to a serving plate.