Crusted Pumpkin Wedges with Dill Dipping Sauce (Gluten Free & Vegan) and a Link to My Newest Cookbook Obsession

Yesterday, I ventured into our local Trader Joe’s and I was greeted by the most beautiful display of pumpkins and gourds. The front of the store was overflowing with Cinderella Pumpkins, my personal favorite, pumpkin “trees” and decorative gourds of all sizes. It really set my mood for the rest of the season and I immediately started craving pumpkin! I love the little 1.5-2 pound baking pumpkins that are in abundance this time of year too and I can’t help but pick up a few every time I visit the market. When I get home I perch them all around the house for decoration and then we roast and eat them when the mood strikes. (*Write the date you purchased on the bottom of the pumpkin so you will always know which ones you should cook first.)

Last fall, Kash was just beginning to really enjoy solid foods and I loved using my Beaba to make fresh veggie and fruit purees for him. Roasted pumpkin blended with apple cider was one of his favorite purees. Now that he is another year older and has a mouth full of teeth I decided to roast pumpkin wedges for him. I sprinkled his with a little brown sugar, ginger and cinnamon but then that left me with another 3/4 of a pumpkin left to play with. I have been dying to try a dish from my newest cookbook obsession, Plenty: Vibrant Vegetables from London’s Ottolenghi, and there just happened to be a savory pumpkin dish that has made my mouth water every time I flip past it. The book’s version calls for regular bread crumbs and Parmesan cheese along with sour cream in the sauce so obviously; I had to revamp it to fit our new lifestyle. After a few tweaks and about a half hour of roasting the entire house smelt heavenly. The kids and I tore through the pumpkin until there almost wasn’t enough left to photograph, the flesh peeled away from the rind with ease and the crispy topping gave a pleasant savory crunch to the pumpkin. Kash wasn’t a huge fan of the savory version but he did enjoy the wedges that I made especially for him. Eliza and I both agreed that this has to make an appearance on our Thanksgiving table this year. Although, I am pretty sure we will be eating this again before then.

*I have included substitutions at the bottom of the post in case you are not gluten and dairy free so that you can still enjoy in this delightful pumpkin dish. 

Crusted Pumpkin Wedges

Adapted from Plenty: serves 4

1 1/2 lb. pumpkin, seeded with skin on

3 slices Udi’s gluten free sandwich bread, toasted

5 Tbsp. fresh flat leaf parsley, chopped

1 Tbsp. fresh thyme, chopped

2 Tbsp. nutritional yeast

2 cloves of garlic, minced

3 lemons, zested

3/4 tsp. salt, plus more to taste

1/4 tsp. white pepper

1/4 tsp. red chili flakes

Extra virgin olive oil

Preheat oven to 375° F. Line a baking sheet with parchment paper and set aside.

Place the 3 slices of toasted gluten-free bread into the bowl of a food processor and grind until the bread reaches a small crumb about the size of Panko flakes. Measure out 5 tablespoons of bread crumbs into a small bowl and save the rest for another use.

To the breadcrumbs add the parsley, thyme, nutritional yeast, garlic, the zest of 2 lemons, salt, white pepper and chili flakes. Stir well to combine and set aside.

Cut the pumpkin into 3/8 inch thick slices and lay them flat, cut side down on the baking sheet. Brush the wedges generously with olive oil and sprinkle with the crust mixture. Make sure that each wedge is generously coated in the crumb and herb mixture, using your hands to gently pat the mixture down onto the pumpkin.

Place the baking sheet on the oven and roast for 30 minutes, or until the pumpkin is tender.  If the crumb topping starts to brown to quickly before the pumpkin is cooked completely, cover loosely with foil. When the pumpkin wedges have cooked all the way through sprinkle with the remaining zest of 1 lemon and serve with the dairy free dill dipping sauce below.

Dairy Free Dill Dipping Sauce

1/2 cup dairy free sour cream or cashew cream

1 Tbsp. chopped dill

Mix the dairy free sour cream of your choice or cashew cream with the chopped dill and serve along side the pumpkin wedges.

*If you are not on a dairy free diet you can substitute 1/2 cup grated Parmesan cheese for the nutritional yeast and use real sour cream in place of the dairy free in the dipping sauce.

*If you are not gluten free and would like to make a version of this recipe you can substitue regular dried white breadcrumbs for the Udi’s gluten free bread crumbs.

  We are happy to have shared this post at the Gluten-Free Friday’s link up party hosted by Vegetarian Mama, Eat.Live.Make, and Gluten Freed R.D.!  Hop on over to find more great gf recipes.

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  1. Kiersten @ Oh My Veggies October 3, 2012 at 1:37 pm

    These are so beautiful! I can’t get enough winter squash and pumpkin lately. 🙂

    1. admin October 3, 2012 at 5:14 pm

      Thank you! I agree, I love eating them and decorating with them. 😉

  2. swati October 4, 2012 at 2:17 am

    looks so very tempting….great recipe!

    1. admin October 4, 2012 at 7:28 am

      Thanks so much!

  3. Dana October 6, 2012 at 10:27 am

    My little guy loves pumpkin purees too! Which makes sense because I love everything pumpkin 🙂 Thank you so much for a sweet and savory recipe! Your site is truly swoon-worthy.
    P.S. I hope you’re working on your own cookbook!

    1. admin October 9, 2012 at 12:57 pm

      Thank you so much Dana, it really means a lot when we get comments like this one:)

  4. Chelan October 6, 2012 at 10:00 pm


    I was wondering what I could substitute in place of the nutritional yeast, since that gives me headaches. I am Vegan, but gluten-free is not a priority.

    Also, just to clarify: would this work with a baby bear pie pumpkin? I have one and have never bought one before, so I’m a little wary of how it can be used.

    Thank you!

    1. admin October 8, 2012 at 1:41 pm

      Hi Chelan,

      I used a pumpkin similar to yours and it was fine. You will just have small wedges of pumpkin like mine. As for the nutritional yeast, I have not tried this substitute myself, but when I was searching for a replacement online one forum listed making a powder out of ground up raw cashews to achieve the “cheesy” flavor. I can only imagine that you will have to watch the cashews very closely while you are grinding them to make sure that you do not turn into cashew butter. If it were me, I would just leave the nutritional yeast out and add another type of fresh herb to give the pumpkin more flavor. Good luck and I would love to know how it turns out.

  5. Cindy (Vegetarian Mamma) October 10, 2012 at 11:09 am

    I read the title of this post and said OOHHHH! 🙂 This sounds really good! Thanks for linking up at our Gluten Free Fridays party last week! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! 🙂 I hope that you’ll join us this week to share more yummies! Also, be sure to stop back by to see who the winner of the Planet Rice will be! The winner will be announced at GFF #9 Cindy from


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