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Parmesan-Rosemary Pumpkin Wedges

Photo: Jennifer Davick; Styling: Linda Hirst
Prep time 24 mins
Cook time 30 mins
Yield Makes 6 servings
Serve these crispy, herb-seasoned pumpkin wedges instead of French fries with your favorite burger.

Ingredients

  • 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

How to Make It

  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.