Monday, November 5, 2012

~Parmesan-Rosemary Pumpkin Wedges~

Prep: 24 minutes
Cook: 45 minutes

2 pounds unpeeled seeded pumpkin or other winter squash,
cut into 1/2- inch wedges
1 tablespoon olive oil
1/2 cup freshly grated Parmesan
2 teaspoons lemon zest, divided
1/4 cup fresh breadcrumbs or panko
2 teaspoons minced fresh rosemary
1 garlic clove, minced
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 cup sour cream

1) Preheat oven to 375. Place pumpkin wedges in a single layer on a large parchment-or aluminum foil-lined baking sheet; drizzle with olive oil, turning wedges to coat evenly.
2) Stir together Parmesan, 1 teaspoon lemon zest, and next 5 ingredients in a small bowl. Sprinkle pumpkin wedges evenly with cheese mixture.
 3) Bake 30 to 45 minutes or until tender. Meanwhile, stir together sour cream and remaining 1 teaspoon lemon zest. Serve with pumpkin wedges with lemon cream. Makes 6 servings.

I cooked it a lot longer because 
I wanted it more crispy. 
If you'd like to try it without the skin, it might take less time. Which ever way you'd like it.
Serve these crispy, herb-seasoned pumpkin wedges instead of French fries with your favorite burger.


  1. These do sound yummy! I could make a Barbie serving out of my four harvested Baby Boos! :) TFS!!

  2. Oh these look delicious. I made pumpkin wedges this weekend too, but I drizzled them with olive oil, balsamic vinegar and blue cheese. Delicious.

    Have a great week, Elizabeth

  3. Yum! This idea would also work great with butternut or acorn squash.


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