Maple Roasted Pumpkin Wedges
Cooking pumpkins are sometimes labeled pie pumpkins or sugar pumpkins, but any small pumpkin (or winter squash) will work. Roasting times will vary depending on the size and moisture content of the pu...
Pangrattato is Italian for breadcrumbs
"My version of this recipe comes with a few changes due to using what I had on hand which did not include parsley and did include a couple of fresh pears picked from my neighbors tree which is still heavy with fruit. Pumpkin, crispy pears, breadcrumbs...a very nice trio." - Teresa Blackburn
Ingredients
- 1 2-pound pumpkin
- 1/3 cup good olive oil
- 3 cloves garlic, minced
- 1 finger-sized mild red chili, thinly sliced
- 1 tablespoon finely chopped rosemary
- zest of half an orange
- 1 cup roughly chopped arugula
- 3 cups fresh white breadcrumbs
- 2 hard, crispy pears, peeled and chopped
- Kerrygold butter, or any very good butter
Preparation
1. Cut pumpkin in half and clean out seeds and membrane. Cut into bite-sized chunks and cut away the peel. Place in steamer basket over boiling water. Steam about 10 minutes or just until pumpkin is slightly softened.
2. Pour half olive oil into large heavy skillet over medium heat. Add garlic and chili and cook a minute, until garlic just begins to turn golden. Add rosemary, orange zest, arugula, and breadcrumbs. Cook, stirring often, until ingredients are browned and crispy throughout without being burned, about 10 minutes. Remove from heat.
3. Preheat oven to 350F. Place steamed pumpkin into buttered gratin dish. Scatter chopped pear and a few pieces of Kerrygold butter over top of pumpkin. Then spoon breadcrumb mixture evenly over all.
4. Drizzle with a bit more olive oil and bake for 30-40 minutes. Top will be very golden brown and pumpkin and pears will be softened, but still holding their shape.
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