Parmesan-Rosemary Pumpkin Wedges |
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Prep Time: 24 Minutes Cook Time: 30 Minutes |
Ready In: 54 Minutes Servings: 1 |
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Serve these crispy, herb-seasoned pumpkin wedges instead of French fries with your favorite burger. Ingredients:
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 |
Directions:
1. Preheat oven to 375°. Place pumpkin wedges in a single layer on a large parchment- or aluminum foillined 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. Bake 30 to 35 minutes or until tender. Meanwhile, stir together sour cream and remaining 1 teaspoon lemon zest. Serve pumpkin wedges with lemon cream.
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