Crusted Pumpkin Wedges with Sour Cream

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)

To prepare:

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!


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