~Parmesan-Rosemary Pumpkin Wedges~

Prep: 24 minutes

Cook: 45 minutes

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 375. Place pumpkin wedges in a single layer on a large parchment-or aluminum foil-lined 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.

 3) Bake 30 to 45 minutes or until tender. Meanwhile, stir together sour cream and remaining 1 teaspoon lemon zest. Serve with pumpkin wedges with lemon cream. Makes 6 servings.

I cooked it a lot longer because 

I wanted it more crispy. 

If you'd like to try it without the skin, it might take less time. Which ever way you'd like it.

Serve these crispy, herb-seasoned pumpkin wedges instead of French fries with your favorite burger.