Crusted Pumpkin Wedges

Recipe from Plenty: Vibrant Vegetable Recipes from London’s Ottolenghi and recommended by our Community Outreach Director and avid gardener, Lara Lau-Schommer.  Serves 4.

pumpkin wedges


  • 1 1/2 lbs pumpkin (skin on)
  • 1/2 cup grated Parmesan
  • 3 Tbsp dried white breadcrumbs
  • 6 Tbsp finely chopped parsley
  • 2 1/2 tsp finely chopped thyme
  • Grated zest of 2 large lemons
  • 2 cloves garlic
  • Salt and white pepper
  • 1/4 cup olive oil
  • 1/2 cup sour cream
  • 1 Tbsp chopped dill


Preheat oven to 375°F. Cut pumpkin into 3/8-inch-thick slices and lay them flat, cut-side down, on a baking sheet lined with parchment paper.

Mix together in a small bowl the Parmesan, breadcrumbs, parsley, thyme, half the lemon zest, garlic, a dash of salt 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.

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.

Mix sour cream with dill and some salt and pepper. Serve the wedges warm, sprinkled with the remaining lemon zest, with the sour cream on the side.