Pumpkin crusted anything is a bit fancy, don’t you think? And Christmas is the perfect time to bring out the fancy recipes – even if this one is quite simple (but no-one needs to know that, right!?)
I made this one with kent pumpkin, but butternut would work pretty well too, or even sweet potato or potato.
I used Sacla red pesto for this recipe, but green pesto would work just as well. Some pestos are not vegan, so make sure to check the ingredients (or you can make your own with our Fiery Pesto or our Walnut Sun-Dried Tomato Pesto!)
These Pesto Peanut Crusted Pumpkin Wedges would pair perfectly with our Pecan and Mushroom Wellington, and our Creamy Potato Bake. YUM!
Please share this recipe with your family and friends!
Try these out of a festive dish this Christmas, full of flavour and easy to make!
- 5 – 6 wedges kent pumpkin
- rice bran oil spray or olive oil spray
- 1 teaspoon coriander seeds
- 2 tablespoons crushed nuts
- Rind of one small lemon
- 2 tablespoons red or green pesto
- Drizzle of olive oil if needed
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Pre-heat oven to 180°C (356°F)
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Line a baking tray with baking paper and spray the wedges with rice bran oil or olive oil spray. Bake in the oven for 30 minutes.
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In a mortar and pestle grind down the coriander seeds until well ground. Add the crushed peanuts and grind further. Add the lemon rind and mix through. Put this mixture in a separate bowl and mix through the pesto. Add a drizzle of olive oil if needed.
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Once the pumpkin wedges have baked for 30 minutes, gently turn them over and spread the pesto peanut mixture on top of each piece. Place back in the oven for a further 30 minutes.
