Crispy on the outside, soft in the middle with just enough seasoning to change your mind on what to expect from pumpkins.
Parmesan Pumpkin Wedges
Prep time:25 minutes
Total time:60 minutes
1 smallsugar pumpkin
3 tablespoonsbread crumbs
1/2 cupParmesan cheese, grated
6 tablespoonsparsley, chopped fine
2 tablespoonsfresh thyme, chopped fine
1 largefresh lemon, zested
2 clovesgarlic, minced
4 tablespoonsolive oil
2 tablespoonsplain yogurt
1/2 teaspoondried dill
Preheat oven to 350 degrees Fahrenheit.
Cut pumpkin in half. Remove top vine, scrape away seeds and pulp with rounded edge of spoon. Cut pumpkin lengthwise into wedges approximately 1/2 inch thick.
In shallow mixing bowl combine bread crumbs, Parmesan, parsley, thyme, lemon zest, garlic, salt and white pepper. Stir until well blended, about 1 minute.
Line baking sheet with aluminum foil and lightly coat with olive oil. Place wedges on sheet and brush with remaining oil. Then roll wedges in mixing bowl, adding thick coating of bread crumbs. Return to baking sheet and place on center rack of oven. Cook about 30 minutes or until tender. If pumpkin wedges begin to blacken, cover with additional foil.
Combine mascarpone, yogurt and dill in mixing bowl. Stir until blended, about 30 seconds. Plate wedges, drizzle with sauce and dust with remaining bread crumbs.