You can use all kinds of pumpkin to make these delicious wedges. Perfect served with chimmi churri for a light dinner. This recipe is part of the.
700g pumpkin (skin on)
50g Parmesan, grated
20g dried white breadcrumbs
6 tbsp finely chopped parsley
2½ tsp finely chopped thyme
Grated zest of 2 large lemons
2 garlic cloves, crushed
60ml olive oil
Salt and white pepper
Preheat the oven to 190° C . Cut the pumpkin into 1cm thick slices and lay them flat, cut-side down, on a baking sheet that has been lined with greaseproof paper.
Mix together in a small bowl the Parmesan, breadcrumbs, parsley, thyme, half the lemon zest, the garlic, a tiny amount of salt (remember, the Parmesan is salty) and some pepper.
Brush the pumpkin generously with olive oil and sprinkle with the crust mix, making sure the slices are covered with a nice, thick coating. Gently pat the mix down a little.
Place the pan in the oven and roast for about 30 minutes, or until the pumpkin is tender: stick a little knife in one wedge to make sure it has softened and is cooked through. If the topping starts to darken too much during cooking, cover loosely with foil.
Serve with chimmi churri.