Parmesan-Rosemary Pumpkin Wedges

Coastal Living
Parmesan-Rosemary Pumpkin WedgesRecipe
Photo: Jennifer Davick; Styling: Linda Hirst
Serve these crispy, herb-seasoned pumpkin wedges instead of French fries with your favorite burger.
Makes 6 servings


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2 pounds unpeeled seeded pumpkin or other winter squash, cut into 1/2-inch wedges
1 tablespoon olive oil
1/2 cup freshly grated Parmesan
2 teaspoons lemon zest, divided
1/4 cup fresh breadcrumbs or panko
2 teaspoons minced fresh rosemary
1 garlic clove, minced
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 cup sour cream


Prep: 24 Minutes
Cook: 30 Minutes

1. Preheat oven to 375°. Place pumpkin wedges in a single layer on a large parchment- or aluminum foil–lined baking sheet; drizzle with olive oil, turning wedges to coat evenly.

2. Stir together Parmesan, 1 teaspoon lemon zest, and next 5 ingredients in a small bowl. Sprinkle pumpkin wedges evenly with cheese mixture. Bake 30 to 35 minutes or until tender. Meanwhile, stir together sour cream and remaining 1 teaspoon lemon zest. Serve pumpkin wedges with lemon cream.

Created date

September 2012