February 6, 2012
Crusted pumpkin wedges with sour cream
Page 72, Ottolenghi
ready to bake – use the parchment if you know what’s good for you!
I have been on an Ottolenghi streak the last few weeks, and tonight was one of our favorites so far! I made these crusted pumpkin wedges with the leftover squash that I had used in the couscous last week, and what a fabulous way to use squash. Wedges topped with fresh herbs, parmesan, bread crumbs, and lemon zest provided the perfect main dish alongside our braised collard greens with raisins and almonds. AND this was the first recipe where my version really did look JUST like the picture in the cookbook. Beautiful and delicious. And really easy. This one is highly recommended, you all!
1 1/2 pounds pumpkin or squash
1/2 cup grated Parmesan
3 tablespoons dried white breadcrumbs
6 tablespoons finely chopped parsley
2 1/2 teaspoons finely chopped thyme
Grated zest of 2 large lemons
2 cloves garlic
Salt and white pepper
1/4 cup olive oil
1/2 cup sour cream
1 tablespoon chopped dill
- Preheat the oven to 375°F. Cut the pumpkin into 3/8-inch-thick slices and lay them flat, cut-side down, on a baking sheet that has been lined with parchment paper.
- Mix together in a small bowl the Parmesan, breadcrumbs, parsley, thyme, half the lemon zest, the garlic, a tiny amount of salt (remember, the Parmesan is salty) and some pepper.
- Brush the pumpkin generously with olive oil and sprinkle with the crust mix, making sure the slices are covered with a nice, thick coating. Gently pat the mix down a little.
- Place the pan in the oven and roast for about 30 minutes, or until the pumpkin is tender: stick a little knife in one wedge to make sure it has softened and is cooked through. If the topping starts to darken too much during cooking, cover loosely with foil.
- Mix the sour cream with the dill and some salt and pepper. Serve the wedges warm, sprinkled with the remaining lemon zest, with the sour cream on the side.