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Manchego-crusted pumpkin wedges

Name: Manchego-crusted pumpkin wedges
Prep time: 30 min
Cook time: 55 min
Total time: 1 h 25 min
Yield: Serves 6-8
Ingredients: 1 large (1.5kg) pumpkin or squash, peeled and sliced into wedges; Olive oil for drizzling; Small bunch fresh oregano, finely chopped (or 1 tbsp dried oregano); 100ml soured cream; 200g full-fat cream cheese; 1 garlic clove, crushed; Finely grated zest 1 lemon; 2 free-range egg yolks; 1 tsp dried chilli flakes; 50g fresh breadcrumbs; 30g parmesan (or vegetarian alternative), grated; 60g manchego, grated (https://www.tesco.com/groceries/en-GB/products/277248375Tesco sells a vegetarian version; or use a cheese such as berkswell)

Published: 12 Dec 16
Updated: 18 Mar 24

These vegetarian pumpkin wedges have a decadent manchego crust. They’re perfect as a dinner party side dish or as part of a Christmas buffet.

Or, serve this elegant pumpkin dish with toasted hazelnuts and blue cheese as your Christmas starter.

Easy
November 2016

Test kitchen approved

Serves 6-8
Hands-on time 30 min, oven time 50-55 min

These vegetarian pumpkin wedges have a decadent manchego crust. They’re perfect as a dinner party side dish or as part of a Christmas buffet.

Or, serve this elegant pumpkin dish with toasted hazelnuts and blue cheese as your Christmas starter.

Vegetarian recipes

Nutrition: per serving

Calories: 209kcals
Fat: 14.6g (9g saturated)
Protein: 7.8g
Carbohydrates: 10g (4.6g sugars)
Fibre: 2.9g
Salt: 0.6g

Serves 8

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Ingredients

1 large (1.5kg) pumpkin or squash, peeled and sliced into wedges
Olive oil for drizzling
Small bunch fresh oregano, finely chopped (or 1 tbsp dried oregano)
100ml soured cream
200g full-fat cream cheese
1 garlic clove, crushed
Finely grated zest 1 lemon
2 free-range egg yolks
1 tsp dried chilli flakes
50g fresh breadcrumbs
30g parmesan (or vegetarian alternative), grated
60g manchego, grated (Tesco sells a vegetarian version; or use a cheese such as berkswell)

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Method

Heat the oven to 200°C/180°C fan/gas 6. Put the pumpkin wedges into a large roasting tin, drizzle with oil, then roast for 30 minutes.
Meanwhile, in a mixing bowl, combine the oregano, soured cream, cream cheese, garlic, lemon zest, egg yolks, chilli and breadcrumbs. Season well with salt and pepper, then stir in half of both cheeses.
Remove the squash from the oven, push all the pieces quite close together in the centre, then dollop over the cheese sauce and sprinkle over the remaining cheese.

Return to the oven for a further 20-25 minutes until crisp and golden on top. Serve warm or at room temperature.

Recipe from November 2016 Issue

Nutrition

Serves 8

Nutrition: per serving

Calories: 209kcals
Fat: 14.6g (9g saturated)
Protein: 7.8g
Carbohydrates: 10g (4.6g sugars)
Fibre: 2.9g
Salt: 0.6g

delicious. tips

If you want to serve this as part of a buffet, it’s also great at room temperature. Or cook with the topping on for 15 minutes, cool, then chill for 24 hours, still on the tray. Reheat for 10-15 minutes before serving.