Crispy Pumpkin Wedges

Crispy Pumpkin Wedges

Crispy Pumpkin Wedges

Cooking pumpkin this way gives the pumpkin a delightful crunchiness. Skin as in this recipe can be left on or you can remove it. Cut them slightly smaller and serve up to kiddies as pumpkin goujons or pumpkin dippers. You never know they might just convert them to eating a brand new veggie.


Course Mains, Side Dish
Diet Child Friendly, Dairy Free, Gluten Free, Vegan, Vegetarian
Servings 4 - 8
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes


  • 300 g - 400g pumpkin, seeds removed (half med pumpkin)
  • 50 g plain flour (GF if required)
  • 1 egg + 1 tbsp milk beaten (DF if required)
  • 100 g fine breadcrumbs (see tip box for recipe)
  • 1 tbsp olive oil
  • 50 g butter


  • Pre-heat oven @180c fan. Place flour into a shallow dish, beaten egg into bowl and breadcrumb mix onto a large plate.
  • Cut the pumpkin into 2 cm wedges (you should get 8). Coat the pumpkin wedges first with flour, dusting off excess, followed by a quick coating of egg, also shaking off excess and lastly toss in the breadcrumb mixture, making sure to coat the wedges completely in breadcrumbs
  • Heat a medium pan, add half the butter and half the oil, allow to melt. Gently fry the pumpkin over medium heat for 1 ½ minutes each side until golden brown. Repeat the process if necessary, making sure to clean the pan with kitchen paper between batches
  • Transfer to parchment lined baking tray and bake in oven for 15-25 minutes until crispy and cooked.
  • Serve as a side dish with dinner or on their own with any of the following: Raita (yoghurt dip), baba ghanoush, tahini dressing, sweet chilli sauce and so on.

Maggie's Tips

  • Best pumpkin varieties for flavour: Rouge Vif d'Tampes, Delicata, Baby Bear, Uchiki Kuri and Crown Prince
  • Dairy free option: Use dairy free milk, omit butter and increase oil
  • Vegan friendly option: Omit egg and replace with dairy free milk and yoghurt mix (50g). As with DF, omit butter and cook in oil
  • Egg free option: Omit eggs and replace eggs with yoghurt (50g)
Bread Crumb Mix
400g fine breadcrumbs (sourdough, wholemeal or GF)
2 tbsp sesame seeds
½ tsp turmeric
½ tsp garlic or onion salt
½ tsp Himalayan salt
½ tsp black pepper
• Mix all above together and spoon into Ziplock bags to suit your own requirements. Can be frozen.

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