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Crusted Pumpkin Wedges with Sour Cream

  • Servings
  • Hands-on time
  • Total time
  • Budget
  • 4
  • 20 min
  • 45 min
  • $
Gatheredtable
adapted from Plenty by Yotam Ottolenghi

Ingredients

  • 1 1/2 pounds pumpkin skin on
  • 1/2 cup parmesan cheese
  • 3 tablespoons dried white breadcrumbs
  • 6 tablespoons chopped fresh parsley
  • 2 1/2 teaspoons chopped fresh thyme
  • 2 tablespoons lemon zest
  • 2 garlic of cloves, crushed
  • 1/4 cup extra virgin olive oil
  • 1/2 cup sour cream
  • 1 tablespoon chopped fresh dill

Directions

Prep: 1. Preheat oven to 475. 2. Cut pumpkin into 3/8-inch-thick slices and lay them flat on a baking sheet lined with parchment paper. 3. Mix parmesan, breadcrumbs, parsley, thyme, half the lemon zest, garlic, salt and pepper to taste. Make: 1. Brush pumpkin generously with olive oil and sprinkle with the crust mix, making sure slices are covered with a nice thick coating. Gently pat down the mix onto the pumpkin slices. 2. Place pan in oven and roast for about 30 minutes or until pumpkin is tender; use a knife to test. If topping begins to burn, cover loosely with foil. 3. Mix sour cream with dill and salt and pepper to taste. Serve wedges warm, sprinkled with remaining lemon zest, with sour cream on the side.

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