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.
The quantities provided above are averages only.
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.
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
Nutritional Values
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!