Herb crusted pumpkin wedges w/ hummus


Makes a delicious side or main alongside some hummus or Greek yoghurt. This also works well smashed on toast for the next day's breakfast. Recipe has been adapted from Yotam Ottolenghi.

Serves: 4 people

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Prep time:

Cook time:

  • 800g butternut pumpkin
  • 1 tsp garlic mince
  • 40g extra virgin olive oil
  • 50g grated parmesan
  • 20g panko breadcrumbs
  • 3 Tb fresh thyme, finely chopped
  • 6 Tb fresh parsley, finely chopped
  • 2 Tb pine nuts, roughly chopped
  • 2 Tb hummus
  • Salt and pepper, to season

  1. Preheat the oven to 200 degrees, and line a baking tray with baking paper.
  2. Slice the pumpkin into 1cm thin wedges and place evenly onto the baking tray. Drizzle the pumpkin wedges generously with olive oil.
  3. Mix the garlic, parmesan, breadcrumbs, herbs and salt and pepper in a small bowl. Sprinkle the crumb mixture over the pumpkin and gently pat down on the mixture to help it stick to the pumpkin.
  4. Place the tray in the oven and roast for 30 minutes, or until the pumpkin is soft when poked with a fork.
  5. Serve pumpkin wedges with hummus on the side.