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Crumbed Pumpkin Wedges

Crumbed Pumpkin Wedges

with Sage & 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, sage 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.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time35 minutes
Cooking difficultyEasy
Ingredients

Serving 2 people

Ingredientsarrow down iconarrow down icon

Serving 2 people

2 clove

garlic

1 bunch

sage

1

butternut pumpkin

1 packet

panko breadcrumbs

(ContainsGluten)

1 packet

grated Parmesan cheese

(ContainsMilk)

Not included in your delivery

olive oil

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)1393 kJ
Fat11.5 g
of which saturates3.9 g
Carbohydrate38.8 g
of which sugars14.9 g
Dietary Fibre0 g
Protein13.8 g
Cholesterol0 mg
Sodium203 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 220°C/200°C fan-forced. Finely chop the garlic. Pick and finely chop the sage. Cut the butternut pumpkin (unpeeled) into 1cm wedges. TIP: Peel the pumpkin skin if you prefer!

2

In a small bowl, combine the panko breadcrumbs, garlic, sage, grated Parmesan cheese, a pinch of salt and pepper and a generous drizzle of olive oil.

3

Place the pumpkin on an oven tray lined with baking paper. Drizzle with olive oil, season with salt and pepper and toss to coat. Top the pumpkin wedges with the crumb mixture and gently press so it sticks. Roast until golden and tender, 20-25 minutes.

4

Transfer the sage and Parmesan crumbed pumpkin wedges to a serving platter.