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.