We recommend using panko breadcrumbs because they have a coarser texture than most store-bought crumbs. If you don't have panko, regular unseasoned breadcrumbs will also work.
- Butter (for greasing the pan)
- 1/3 Cup fresh sage, minced
- Salt, to taste
- Freshly ground black pepper, to taste
- 1/4 Cup olive oil
- 1 pumpkin, peeled, seeded, and cut into half-inch cubes
- 2 Tablespoons butter
- 2/3 Cups breadcrumbs
- 2/3 Cups Parmesan cheese, freshly grated
- 1/3 Cup chopped hazelnuts
Position a rack in the middle of the oven and preheat to 375 F.
Place the pumpkin in a large bowl and add the parsley, sage, garlic, salt, and pepper to taste. Stir to combine, then add the olive oil, tossing to coat the pumpkin. Transfer the mixture to a 9 by 13-inch baking pan or a roasting pan large enough to hold the pumpkin in a single layer. Bake until the pumpkin is crisp-tender, about 25 minutes.
Meanwhile, melt the butter in a small skillet and add the breadcrumbs. Cook, stirring constantly, for two minutes to coat the crumbs. Remove the skillet from the heat and let the panko cool. Then stir in the Parmesan and hazelnuts.
Once the pumpkin is crisp and tender, sprinkle with the Parmesan-panko mixture. Return the pan to the oven and cook for five minutes. Then place the pan under the broiler and broil on high until the top is golden brown, three to five minutes.