Crusted Squash Wedges

Crusted pumpkin wedges are a perfect appetizer or accompaniment to a main meal.

Serves: 5

Prep Time: 8-10 min

Cooking Time: 20-30 min

Total:  30-40 min

Ingredients

1 medium pumpkin, butternut or other squash, seeds removed, skin on and sliced into 2 inch thick wedges
3 tbsp. breadcrumbs
1/3 cup grated Parmesan cheese
2 1/2 tsp. fresh thyme, chopped
6 tbsp. fresh parsley, chopped
zest of 1 large lemon
2 cloves garlic, crushed
3-4 tbsp. olive oil
120 g sour cream (optional)
1 tbsp. fresh dill, chopped (optional)
salt and pepper

Directions

1. Place pumpkin wedges on a large parchment paper lined baking sheet.
2. Make the crust mixture by combining Parmesan, bread crumbs, parsley, thyme, lemon zest, garlic and pepper.
3. Brush pumpkin with oil and sprinkle with crust mixture until covered. Gently pat down if necessary.
4. Bake in at preheated oven at 375 F for 20-30 minutes, until pumpkin is tender when pricked with a knife. If topping starts to darken too much, simply cover loosely with foil.
5. If making a sour cream dill sauce, simply combine with salt and pepper.
6. Serve warm wedges with sour cream mixture on the side.

Lightly adapted from Ottolenghi's Plenty (2010).