Crusted Pumpkin Wedges with Sour Cream
- Yield: 4 servings
- 1 1/2pounds pumpkin (skin on)
- 1/2cup grated Parmesan
- 3tablespoons dried white breadcrumbs
- 6tablespoons finely chopped parsley
- 2 1/2teaspoons finely chopped thyme
- Grated zest of 2 large lemons
- 2cloves garlic
- Salt and white pepper
- 1/4cup olive oil
- 1/2cup sour cream
- 1tablespoon chopped dill
- Preheat the oven to 375°F. Cut the pumpkin into 3/8-inch-thick slices and lay them flat, cut-side down, on a baking sheet that has been lined with parchment paper.
- Mix together in a small bowl the Parmesan, breadcrumbs, parsley, thyme, half the lemon zest, the garlic, a tiny amount of salt (remember, the Parmesan is salty) and some pepper.
- Brush the pumpkin generously with olive oil and sprinkle with the crust mix, making sure the slices are covered with a nice, thick coating. Gently pat the mix down a little.
- Place the pan in the 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.
–Recipe used with permission from Plenty: Vibrant Vegetable Recipes from London’s Ottolenghi by Yotam Ottolenghi, published by Chronicle Books