A Month of Side Dishes: Delicious Pumpkin

Month of Side DishesDecember is BlogHer's Month of Side Dishes, and we want you to share your favorite side! Click here to see how to play along. And check out all the sides we're craving in the Month of Side Dishes series.

This is a delicious and a new way with pumpkin,,,,comes by way of Yotam Ottolenghi & Plenty,,,,the most amazing vegetable cook book. Beautiful pumpkin!

Ingredients

Serves 4

700g pumpkin, skin on

50g Parmesan, grated, and yes use the good stuff it is just better!

20g dried white bread crumbs, I actually used some fresh brown breadcrumbs

6 tbsp flat leaf parsley, finely chopped

2 1/2 tbsp thyme, finely chopped

Grated zest of 2 large lemons

2 garlic cloves, crushed

60 ml olive oil

20g sour cream

1 tbsp dill, chopped (Sadly couldn't find dill but work well just with the sour cream)

Salt and pepper

Preheat the oven to 190C.  Cut the pumpkin in to 1cm thick slices and lay them flat, cut side down, on a baking sheet that has been lined with greaseproof paper.

To make the crust, mix together in a small bowl the Parmesan, bread crumbs, parsley, thyme, half the lemon zest, the garlic, a tiny bit of salt (as the Parmesan is salty) and pepper.

Brush the pumpkin generously with olive oil and sprinkle with the crust mix, making sure the slices are covered with a few millimetres of coating. Gently pat the mixture down a little.

Place the tray in the oven and roast for about 30 minutes, or until the pumpkin is tender. If the topping starts to darken too much just cover it loosely with a little 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.

Enjoy!

We want you to share your favorite side! Click here to see how to play along. And check out all the sides we're craving in the Month of Side Dishes series.

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