Crumbed Pumpkin Wedges
with Sage & Parmesan | Serves 2
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.
/ Serving 2 people
/ Serving 2 people
2 clove
garlic
1 bag
sage
1
butternut pumpkin
1 packet
panko breadcrumbs
(ContainsGluten)1 packet
grated Parmesan cheese
(ContainsMilk)Not included in your delivery
olive oil
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.