1 1/2 lb Pumpkin (skin on)
1/2 C Grated Parmesan
3 T dried white bread crumbs
6 T Fresh Parsley, finely chopped
2 1/2 t Thyme, finely chopped
S & P
Grated zest of 2 large lemons
2 Garlic cloves, crushed or pressed
1/4 C Olive Oil
1/2 C Sour Cream
1 T Dill, Chopped
You can use most varieties of pumpkin for these satisfying wedges. Perfect for a Vegetarian Main course for your holiday menu. Preheat the oven to 375 degrees. Cut pumpkin into 3/8" wedges and lay flat, cut side down, on a baking sheet that has been lined with parchment paper.
Mix together in a small bowl Parmesan, Breadcrumbs, Parsley, Thyme, and 1/2 lemon zest, garlic, a tiny amount of salt (remember parmesan is salty) and some pepper
Brush the pumpkin generously with Olive Oil and sprinkle the crust mix, making sure slices are covered with a nice, thick coating. Gently pat the mix down a little.
Place the pan in oven and roast for about 30 minutes, or until the pumpkin is tender, stick a little knife in one wedge to make sure it has softened and is cooked through. If the topping starts to darken too much during cooking cover loosely with foil.
Mix the sour cream with the dill and some salt and pepper. Serve the wedges warm, sprinkled with the remaining lemon zest with the sour cream on the side. Yummy!