1. Preheat oven to 375°. Place pumpkin wedges in a single layer on a large parchment- or aluminum foillined 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.
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