Crusted pumpkin wedges

Pumpkins are so versatile and these crusted wedges use up the skin & the flesh.

Ingredients:
•    Medium pumpkin (skin on)
•    50 grams grated Parmesan (or other hard cheese)
•    20 grams dried white breadcrumbs
•    6 tablespoons finely chopped parsley
•    2½ tablespoons finely chopped thyme
•    Grated zest of 2 large lemons
•    2 garlic cloves, crushed
•    60 ml olive oil
•    Salt and white pepper to taste

Method:
1.    Preheat oven to 190°C/170°C fan/Gas 5.
2.    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.
3.    Mix together in a small bowl the Parmesan, breadcrumbs, parsley, thyme, half of the lemon zest, garlic, a tiny amount of salt (remember Parmesan is salty) and some pepper.
4.    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.
5.    Place the pan in the oven and roast for about 20 minutes or until the pumpkin is tender. If the topping starts to darken too much during cooking, cover loosely with foil.

Recipe created for Hubbub as part of their #EatYourPumpkin campaign