Saturday, September 18, 2010

Crumbed Pumpkin Slices

Anna from Anna's Cool Finds is hosting this edition of Weekend Herb Blogging and this week I have Butternut Pumpkin.

butternut pumpkin© by Haalo


In some parts of the world, you'll properly know it as Butternut Squash. It has a distinctive pear-like shape, its flesh is sweeter in flavour and can be used in both sweet and savoury dishes.

The dish I've made comes via Ottolenghi's latest book, Plenty. I was recently flicking through its pages at the bookstore when I stopped on the most delicious photo of herb crusted pumpkin slices. A scan of the recipe showed the topping was made from fresh breadcrumbs, herbs and parmesan - placed on slices of pumpkin it was baked until golden and the pumpkin cooked.

A simple recipe that proved to be utterly brilliant.

Crumbed Pumpkin Slices© by haalo

Crumbed Pumpkin Slices

butternut pumpkin, cut into slices

50 grams day old bread (I used sourdough)
20 grams fresh parsley leaves
6 sage leaves
1 garlic shoot
freshly grated parmesan
olive oil


Prepare the pumpkin:

Cut the pumpkin in half lengthways. Cut it into ½cm slices.

butternut pumpkin slices© by Haalo


Make the topping:

The quantities are only a guide - feel free to add whatever herbs you like. This should make enough to cover about 14 slices.

Cut the bread into small cubes - place in a processor and process until roughly chopped. Remove the bread and set aside.

Place the parsley, sage, grated parmesan and onion shoot into the processor - pulse briefly until roughly chopped. Return the bread to the bowl and process until mixed through.

topping© by haalo


Assemble the dish:

Place a sheet of baking paper on an oven tray - brush lightly with olive oil. Arrange the pumpkin slices on the sheet, brush each slice with oil. Generously mould the topping over each slice, pressing the topping gently onto the slice. Drizzle a little extra olive oil over each slice.

Crumbed Pumpkin Slices© by haalo


Bake in a preheated 160°C oven until golden - about 30 minutes.

Crumbed Pumpkin Slices© by haalo


This is such a brilliant combination - there's the base of beautifully sweet roasted pumpkin with a bonus of a crisp herb and garlic flavoured crust. It's almost too good to share.

10 comments:

  1. I have some leftover pumpkin slices, so gonna try this. Indeed, looks simple and delicious :)

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  2. That looks delicious! I'm with you- don't think I'll share either!

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  3. Wow! This is inventive and looks healthy and delicious!

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  4. Why didn't I think of this? I can see myself making a large batch of these and having that and nothing else for supper.

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  5. Thanks Dennis, hope you enjoy it!

    Thanks Honey!

    Thanks Anna!

    Thanks Marisa - I had the same thought when I saw them.

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  6. They turned out pretty good. I used another kind of cheese though, I didn't have any parmesan.

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  7. Will try this. Looks scrumptious and I love the pic of the stacked slices of punkin!

    Blessings and bliss
    Brigid

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  8. Oh those look gorgeous. I love pumpkin but your recipe really kicks it up a notch. By the way, I just found your recipe for jam spirals and am excited to try them out.

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  9. That's great to hear Dennis - i think they are pretty adaptable too

    Thanks Miss Eagle!

    Thanks Lisa - hope you enjoy the jam spirals too!

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  10. Delicious! I featured link to your article on my side bar this week, I hope you don't mind.

    Have a lovely weekend, Margot

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