Pumpkin, Savory and Sweet

I knew I was going to like this recipe the minute I saw the picture in Ottolenghi’s book, Plenty. His “Crusted Pumpkin Wedges with Sour Cream” just caught my eye! It’s all about the coating that gets pressed into the pumpkin and then when baked, turns crispy and crunchy!

I had the perfect size pumpkin just waiting for this recipe, it weighed about 1 1/2 lbs. I just cut it in half, scooped out the seeds and sliced it into wedges.

I have to say this would be perfect with really any squash, I normally don’t cook with fresh pumpkin that often so I was surprised it tasted just like any other squash, so next time I think I’ll do this with acorn squash instead because I think the crusted rings would look beautiful on a platter. As far as the taste goes it’s absolutely delicious!
Each wedge gets brushed front and back with olive oil then a mixture of grated parmesan, breadcrumbs, fresh parsley and thyme, lemon zest, crushed garlic, salt and pepper. The mixture gets pressed on both sides of the pumpkin and then baked in the oven. I did mine at 400F until deep golden. You can actually see the recipe as you look inside the book on Amazon here. A perfect side dish for the holidays!

If you’re a regular reader of my blog you know I love ricotta, I don’t think a week goes by where I don’t have some sitting in my fridge, as I write this another pound is in there calling my name, so when I saw Martha’s,” Pumpkin Ricotta Crostata” in her book, “Pies and Tarts”, I knew I’d be making it.
She of course did hers a lot more fancy in a tart pan with pasta frolla dough with a pretty lattice pattern on top with pine nuts. I wasn’t that energetic so I used Trader Joe’s pie dough and made a free form tart and garnished it with pumpkin seeds because I’m still not buying pine nuts.

This is made with canned pumpkin, ricotta and mascarpone cheese flavored through out with vanilla and the spices in a pumpkin pie. Martha uses just nutmeg but I like all the warm flavors you get in pumpkin pie spice.

The perfect quick dessert with a dollop of whipped cream and a nice cup of coffee!
Happy Fall!
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Comments

  1. So you’ve done it again my friend. Two delectable recipes-linked with a common theme. I love them both. I have some butternut squash that would love this spice and cheese treatment. and the crostata is destined to make it to my Italian chit-chat group meeting.

  2. I don’t tend to cook a lot with pumpkin until Thanksgiving! You are right about those wedges – they just invite – all crispy and herb-y and singing autumn. And you know how I feel about ricotta…that crostada is winking at me.

  3. Love the resipe with roasted pumpkin:))

  4. Imbottito says:

    I am so excited to try these savory pumpkin wedges,they look completely delicious,and I tend to like savory over sweet,but I am a sucker for a really good rustic crostada and this one looks divine.both of these recipes are perfect for autumn.I am with you on a passionate love of ricotta,we always have some in our fridge.Thanks for sharing

  5. I’ve been tweeting pumpkin recipes from my archives. Now, I have a few new ones to try. The first one looks lovely. The second one– well, I love ricotta, too. I have this book and missed it. I’ll have to look it up. I have a big bag of pine nuts, but I’m suddenly afraid to eat them. All my life, I’ve never had a problem, but not I’ve read articles on how some pine nuts can cause pine mouth syndrome. Is that why you don’t buy them anymore? SIGH. Anyway, I pick sweet recipe #2 as being on my radar. Good for you for making a crostata…that’s super easy!

  6. Delicious, Marie. I love pumpkin both sweet and savory. xo

  7. Hello Pumpkin,
    We both posted recipes from PLENTY, now that’s kismet!
    I never liked pumpkin until I tried the real stuff, instead of the canned mush. Love it now. Maybe we’ll get you to love anchovies?

  8. I’m anxious to try the pumpkin/squash crunchies. Sound (and look) absolutely delectable. As for the tart, I love your free-form adaptation! (Whaddya mean, you don’t like anchovies!?! As Julia Child says, “If you don’t like anchovies, well, that’s just too bad!”

  9. Rosemary, I know, Julia wouldn’t be to happy. I might have to revisit them again!

  10. Oh wow,the pictures are so gorgeous,so are both the recipes!As I said,both sound tempting,but it is the pumpkin wedges cooked with parmesan,breadcrumbs,garlic and herbs that sounds more wonderful than anything else.
    Thank you for sharing!:-)

  11. These look delectable, Marie, and I just bought some sugar pumpkins this weekend!

  12. You have made my day with this recipe! I’m so making this soon!

  13. I know what you mean about pignoli nuts, Marie!

    I am big fan of pumpkin and have a whole Pinterest board devoted to recipes using it.I now have two more delicious ones to add to it :)

  14. Tis the season to make pumpkin food! This looks really good!

  15. Both of these look amazing, but I’m especially excited about the “sweet” one. I love pumpkin pie, but this looks new, exciting and different!

  16. Hola, soy fanatica de la cocina italiana y tus recetas me encantan, son simples y auténticas.
    Saludos desde Buenos Aires
    Flor

  17. I really need to add plenty to my collection. Loving both of these recipes. I do have a pumpkin on the patio that was destined for rice pudding but it’s a womans perogative to change her mind.

  18. Hi Marie – clearly these are both winners! I like the idea of using the acorn squash too. And the crostata looks so good, and easy to make, I like that quality in a dessert.
    LL

  19. I swear I wish I lived next door to you!

  20. I made the pumpkin slices, but I used acorn squash! They were a hit!! So delicious! Thank you for the inspiration.

  21. Anonymous says:

    I am very excited to try this recipe, as well as other veggie recipes on this sight! Thanks for the variety.

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