These pumpkin wedges capitalize on the remaining whole pumpkins you can still snag at the farmers' market or grocery store. We ate them as an appetizer the other night and the crispy crust on each wedge gave me nearly the same pleasure an onion ring might, but without the grease or unwanted calories.
You can use nearly any cheese you'd like. Ottolenghi suggests Parmesan; we had leftover Gruyere to use, so we substituted that. A cheddar or other easily grantable cheese would also work. When you chop your parsley and thyme, the smaller you chop the herbs, the more likely the entire crust will stay on the wedge. I made large cuts of parsley and so part of the crust ended up on the baking sheet (which isn't exactly a crisis; just pick it up and put it back on the wedge!)
We served our wedges with a dill sour cream, not pictured.
Crusted Pumpkin Wedges
Adapted from Plenty
1 1/2 lbs pumpkin; skin on
1/2 cup grated hard cheese (Parmesan, Gruyere, Cheddar)
3 tablespoons whole wheat breadcrumbs
6 tablespoons finely chopped parsley
2 1/2 teaspoons finely chopped thyme
grated zest from 1 lemon
salt and pepper
1/4 cup olive oil
sour cream and finely chopped dill
1) Preheat the oven to 375. Cut the pumpkin into 3/8 inch thick slices and lay them flat, cut side down, on a baking sheet lined with parchment paper.
2) In a small bowl, mix together the cheese, breadcrumbs, parsley, thyme, half of the lemon zest, the garlic, a bit of salt, and some pepper.
3) Brush the pumpkin wedges with olive oil and then sprinkle each wedge with the crust mixture. Press the mixture down a bit and make sure each wedge is evenly coated.
4) Roast the pumpkin for 30 minutes, until tender. If the topping starts to char, cover it with tinfoil.
5) Serve with the dill sour cream. Enjoy!