Tuesday, November 26, 2013
If your looking for a last minute side dish, this is the one. The topping is bread like full of salty cheese and herbs, a bit like holiday stuffing. The tang of the sour cream with dill brings this side dish to a different level. Have a nice Thanksgiving!
Recipe is from Yotam Ottolenghi's cookbook "Plenty".
1 1/2 lbs pumpkin or squash skin on (I used pumpkin)
1/4 cup extra virgin olive oil
1/2 cup Parmesan (grated)
3 tablespoons dried white breadcrumbs (I used panko)
6 tablespoons fresh parsley (finely chopped)
2 1/2 teaspoon fresh thyme (finely chopped)
2 lemons (grated zest)
2 cloves garlic (minced)
Salt and pepper
1/2 cup sour cream
1 tablespoon dill (chopped)
Preheat 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.
In a small bowl, mix together the Parmesan, breadcrumbs, parsley, thyme, half the lemon zest, garlic, salt and pepper.
Brush the pumpkin generously with olive oil and sprinkle crumb mixture, lightly pat the mix down on pumpkin.
Roast in oven about 30 minutes until pumpkin is tender and cooked through. If topping starts to darken to much, cover loosely with foil.
Mix the sour cream with dill, salt and pepper. Serve wedges warm , sprinkled with remaining lemon zest and the sour cream on the side. Enjoy!
Cheri Savory Spoon
Mysavoryspoon was first started in 2010 as a way to journal recipes that I had collected from cookbooks, magazines, family and friends. Most everything was savory, using legumes and whole grains. Along the way I discovered a love for baking. Now a couple times a month you might see some type of sweet pie or treat.
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