#243 crusted pumpkin wedges with sour cream

from plenty

i was excited to make this dish after i came across a leftover pumpkin while volunteering. i’ve carved many pumpkins, but i have never actually prepped and eaten one. i found it very similar to butternut squash to prepare, and the taste is very similar too. the dish was pretty simple to prepare once you’ve prepped the squash. breadcrumbs are mixed with chopped herbs, parmesan, lemon zest and garlic, then sprinkled and pressed in a thick layer onto the pumpkin slices. they are roasted in the oven - i found my slices actually needed closer to 45 minutes than the 30 minutes called for in the recipe. they are served with sour cream with dill. the crusty top was a delicious contrast to the creamy pumpkin, and the sour cream really sent it over the top. this is a great fall/winter recipe.