Parmesan-Rosemary Pumpkin Wedges

• 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

1. Preheat oven to 375u0b0. 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.

pumpkin, olive oil, freshly grated parmesan, lemon zest, fresh breadcrumbs, fresh rosemary, garlic, salt, pepper, sour cream

Taken from www.myrecipes.com/recipe/parmesan-rosemary-pumpkin-wedges (may not work)