You can use all kinds of pumpkin to make these delicious wedges. Perfect served with pumpkin seed pesto for a light dinner. This recipe is part of the #PumpkinRescue


Medium pumpkin (skin on)

50 grams of Parmesan, grated (or other hard cheese or vegan alternative)

20 grams dried white breadcrumbs

6 tablespoons finely chopped parsley

2 ½ teaspoons finely chopped thyme

Grated zest of 2 large lemons

2 garlic cloves, crushed

60 millilitres of olive oil

Salt and white pepper


  1. Preheat the oven to 190 celsius. Cut the pumpkin into 1 centimetre thick slices and lay them flat, cut-side down, on a baking sheet that has been lined with greaseproof paper.

  2. 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.

  3. 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.

  4. 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.

  5. Serve with pumpkin seed pesto.