Crusted Pumpkin Wedges.
I am totally inspired by Ottolenghi at the moment and whipped up this recipe from his wonderful book Plenty.
1 butternut pumpkin sliced in to wedges, 1 cup of panko breadcrumbs, 2 cloves of crushed garlic, a few sprigs of fresh thyme, small handful of chopped parsley, zest of one lemon, 1/2 cup of shaved parmesan cheese. Mix all the ingredients (minus the pumpkin) in a bowl and set aside.
Brush the pumpkin wedges with olive oil, and sprinkle mixture generously over the pumpkin. Bake in the oven on 190 degrees for 24 minutes or until golden.
Whilst pumpkin is baking, mix 1 cup of sour cream with a small handful of dill and set aside.
Serve pumpkin with sour cream on the side. Enjoy!
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