SOCIAL MEDIA

November 15, 2012

Parmesan & Rosemary Pumpkin Wedges

I can't believe how fast this week is going,
especially being that I've been feeling under the weather the last couple of days
and when I am not feeling well, it is the end of the world.
I hope this isn't a recipe overload, but it's too good not to share.

I love pumpkin everything pretty much,
so this year, JD and I decided not to carve our pumpkins from Halloween
and cook them instead. As JD and I needed to buy the heaviest pumpkins we 
could find, there is roughly thirty pounds of pumpkin to try new recipes with. 
The second pumpkin is even larger. We'll be eating it until March.
From the moment I saw this recipe in the October issue
of Coastal Living, I was itching to make it. It's so simple and easy,
but not the usual way you think of cooking pumpkin. Cinnamon and 
brown sugar are replaced with rosemary and parmesan cheese. 
This recipe came out so delicious, I think I may have to
make it again next week for Thanksgiving!
After all, I have plenty of pumpkin left.
What you'll need:
2 Pounds of unpeeled seeded pumpkin cut into 1/2 inch wedges
1 Tablespoon olive oil
1/2 Cup of grated parmesan cheese
2 Teaspoons of lemon zest, divided
1/4 Cup of breadcrumbs
2 Teaspoons minced rosemary
1 Garlic clove, minced
1/4 Teaspoon salt
1/8 Teaspoon pepper
1/2 Cup of sour cream

What to do:
Preheat your oven to 375 degrees and line a baking sheet with parchment paper.
Place the pumpkin wedges on the baking sheet, drizzle with olive oil, coating both sides evenly.

Mix the parmesan, 1 teaspoon of the lemon zest, breadcrumbs, rosemary, garlic, salt, 
and pepper together in a bowl. Sprinkle the mixture on evenly on the pumpkin wedges.
Bake for 30 to 35 minutes or until tender.

In a separate bowl, mix the sour cream and remaining teaspoon of lemon zest together.
This serves as a delicious and refreshing dipping sauce for the pumpkin!

1 comment :

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