Roasted pumpkin wedges with dill sour creamPosted: September 29, 2012
The good thing is that this is a delicious pumpkin dish. The bad one, that Autumn is here. I somehow feel I didn’t had enough of Summer. From here to Christmas is only a small leap. Thank God for the produce of the season to help me cross this bridge…
Roasted pumpkin wedges with sour cream (adapted from Yotam Ottolenghi’s Plenty)
- For the wedges
- 1 pumpkin (about 700g), desseeded pumpkin, and cut 1 about 2cm slices, skin on
- 50g grated Parmesan
- 3 table spoons of finely chopped thyme
- 6 table spoons of parsley
- the grated zest of 2 lemons
- 2 crushed garlic cloves
- Enough olive oil to brush the pumpkin wedges
For the dill sour cream
- 12o mL of sour cream
- 1 tablespoon of chopped dill
- salt and withe pepper
Pre heat the oven to 190 oC.
Slice the pumpkin, keeping the skin. The wedges should be about 2 cm thick .
Lay the pumpkin wedges on a tray lined with baking parchment and brush them with olive oil
For the crust, by mix in a small bowl the Parmesan, the chopped parsley and thyme, the lemon zest, the garlic and some pepper (check for salt. Normally you won’t need to add it as the Parmesan is salty enough).
Sprinkle generously the wedges, with the crust mix.They should all be covered with a few millimeter layer of crust. If the
Put in the oven and roast for 30min or until the wedges are soft and tender. If the topping starts to get too dark, cover the tray with foil
In the meanwhile, start the dill sour cream. Mix all the ingredients (sour cream dill, salt and pepper).
You can serve it warm or cold (better warm…)