Crumbed Pumpkin Wedges
with Sage & Parmesan | Serves 2
- Gluten
- Wheat
- Milk
- Soy
- May contain traces of allergens
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.
Ingredients
2 clove
garlic
1 bag
sage
1
butternut pumpkin
1 packet
panko breadcrumbs
(Contains: Gluten, Wheat; May be present: Soy.)
1 packet
grated Parmesan cheese
(Contains: Milk;)
Not included in your delivery
1
olive oil
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • Finely chop garlic. Pick and finely chop sage. Cut butternut pumpkin into thin wedges.
TIP: Peel the pumpkin skin if you prefer!
• In a small bowl, combine panko breadcrumbs, garlic, sage, grated Parmesan cheese, a pinch of salt and pepper and a generous drizzle of olive oil.
• Place pumpkin on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. • Top pumpkin wedges with crumb mixture and gently press so it sticks. • Roast until golden and tender, 20-25 minutes.
• Transfer sage and Parmesan crumbed pumpkin wedges to a serving platter. • Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many found these crumbed pumpkin wedges delicious, with some praising the flavour as mind-blowing and special.
- Ease of prep: Several customers noted how simple this recipe was to prepare, making it a great option for barbecues or as a side dish.
- Suggestions: Some preferred less crumb topping; try grating or crushing the garlic instead of chopping for a milder flavour.
- Portions: While intended as a side, some found it substantial enough for a small meal when paired with a simple salad.
