HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconCrumbed Pumpkin Wedges
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.


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

Serving 2 people

Ingredientsarrow down iconarrow down icon

Serving 2 people

2 clove


1 bag



butternut pumpkin

1 packet

panko breadcrumbs


1 packet

grated Parmesan cheese


Not included in your delivery

olive oil

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)1390 kJ
Fat11.4 g
of which saturates3.9 g
Carbohydrate38.8 g
of which sugars14.9 g
Protein13.8 g
Sodium204 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Baking Tray
Baking Paper
Instructionsarrow up iconarrow up icon
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Preheat the oven to 220°C/200°C fan-forced. Finely chop the garlic. Pick and finely chop the sage. Cut the butternut pumpkin into thin wedges.

TIP: Peel the pumpkin skin if you prefer!


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.


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


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