Crusted pumpkin wedges with soured cream from Plenty (page 72) by Yotam Ottolenghi

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • DePollepel on August 29, 2021

    delicious!

  • pattyatbryce on October 14, 2019

    Good and easy.

  • Dannausc on December 16, 2018

    Quite good. My pumpkin loving cats liked it too!!

  • Rutabaga on March 30, 2014

    I made this with squash wedges because we had some squash that needed to be used and I had all the other ingredients on hand. We really liked the topping, but I feel the squash ended up a little overcooked for my taste. Perhaps I would have liked it better with the pumpkin, as listed in the recipe.

  • ellabee on December 25, 2013

    Couldn't be simpler; festive looking and delicious.

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Reviews about this recipe

  • Proud Italian Cook

    I knew I was going to like this recipe the minute I saw the picture...it's all about the coating that gets pressed into the pumpkin and then when baked, turns crispy and crunchy!

    Full review

  • Sprouted Kitchen

    It’s a why-haven’t-I-done-this-before? kind of recipe – written with a short list of familiar ingredients...out comes a tender squash with just the right crunch of breadcrumbs and parmesan.

    Full review
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