Crusted pumpkin wedges with sour cream

🥘 Ingredients

• pumpkin 1 ½ lbs
• grated Parmesan ½ cup
• dried white breadcrumbs 3 tbsp
• parsley 6 tbsp
• thyme 2 ½ tsp
• lemon zest
• garlic 2 cloves
• salt
• white pepper
• olive oil ¼ cup
• sour cream ½ cup
• dill 1 tbsp

1. 1

   Preheat the oven to 375°F. Cut the pumpkin into ⅜-inch-thick slices and lay them flat, cut-side down, on a baking sheet that has been lined with parchment paper.
2. 2

   Mix together in a small bowl the grated Parmesan , dried white breadcrumbs , parsley , thyme , half the lemon zest , the garlic , a tiny amount of salt and some white pepper .
3. 3

   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.
4. 4

   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.
5. 5

   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.