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Crumbed Pumpkin Wedges

Crumbed Pumpkin Wedges

with Herbs & Parmesan | Serves 2

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We've worked out how to improve the classic side dish of golden roasted pumpkin wedges—add a crunchy topping of panko breadcrumbs, garlic, herbs and Parmesan! Trust us, once you've tried this jazzed-up version there's no going back.

Allergens:GlutenMilk

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

Total Time30 minutes
Cooking difficultyEasy
Ingredients

Serving 2 people

Ingredientsarrow down iconarrow down icon

Serving 2 people

2 clove

garlic

1 bag

herbs

½ packet

panko breadcrumbs

(ContainsGlutenMay be presentPeanuts, Tree Nuts, Milk, Soy, Sesame)

1 packet

grated Parmesan cheese

(ContainsMilk)

1 bag

peeled pumpkin pieces

Not included in your delivery

1

olive oil

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)965 kJ
Fat9.8 g
of which saturates3.4 g
Carbohydrate22.9 g
of which sugars8.6 g
Protein10.2 g
Sodium160 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Tray
Baking Paper
Instructionsarrow up iconarrow up icon
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1

Preheat oven to 220°C/200°C fan-forced. Finely chop garlic. Pick and finely chop herbs.

2

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.

3

Place peeled pumpkin pieces on a lined oven tray. Drizzle with olive oil, season and toss to coat. Top pumpkin with the crumb and gently press so it sticks. Roast until pumpkin is golden and tender, 15-20 minutes.

4

Transfer crumbed pumpkin wedges to a serving plate.