Crusted Pumpkin Wedges with Sour Cream

About a year ago, at one of our Shabbat dinners, two of my friends showed up with the exact same hostess gift, the popular recipe book, “Plenty” by Yotam Ottolenghi. This beautiful book boasts delicious vegetable recipes and magnificent photos from  Mr Ottolenghi’s London restaurant, Ottolenghi.

Since we are in the month of October and pumpkins can be found at the entrance of virtually every grocery store, I thought I would try this recipe for Pumpkin Wedges. I am so glad that I did. I highly recommend you try it as well, and I am certain that you will thank me, as these are incredibly delicious and oh so healthy.  

(Serves 4)


  • 1 ½ lbs pumpkin (skin on)
  • ½ cup grated Parmesean
  • 3 tbsp dried white breadcrumbs
  • 6 tbsp finely chopped thyme
  • grated zest of 2 large lemons
  • 2 garlic cloves, crushed
  • salt and pepper
  • ¼ cup olive oil
  • ½ cup sour cream
  • 1 tbsp chopped dill


  1. Preheat the oven to 375F. Cut the pumpkin into 3/8-inch-thick slices and lay them flat, cut-side down, on a baking sheet that has been lined with parchment paper.
  2. Mix together in a small bowl the Parmesan, breadcrumbs, parsley, thyme, half the lemon zest, the garlic, a tiny amount of salt (remember, the Parmesan is salty) and some pepper.
  3. Brush the pumpkin generously with olive oil and sprinkle with the crust mix, making sure the slices are covered with a nice, thick coating. Gently pat the mix down a little.
  4. Place the pan in the oven and roast for about 30 minutes, or until the pumpkin is tender: stick a little knife in one wedge to make sure it has softened and is cooked through. If the topping starts to darken too much during cooking, cover loosely with foil.
  5. Mix the sour cream with the dill and some salt and pepper. Serve the wedges warm, sprinkled with the remaining lemon zest, with the sour cream on the side.