1 ½ lbs acorn squash, skin on, seeds removed, cut into 3/8 inch thick pieces
½ cup Parmesan, grated
3 TBSP dried white breadcrumbs
6 TBSP parsley, finely chopped
2 ½ tsp thyme, finely chopped
grated zest of 2 lemons
2 garlic cloves, minced
salt and pepper to taste
¼ cup olive oil
½ cup sour cream
1 TBSP chopped dill
1. Heat oven to 375 degrees. Lay acorn pieces flat, cut side down, on a baking sheet lined with parchment paper.
2. Mix together in small bowl Parmesan, bread crumbs, parsley, thyme, half the lemon zest, and a little salt and pepper.
3. Brush squash generously with olive oil and sprinkle with crust mix, making sure slices are covered with a nice, thick coating.
4. Roast for about 30 minutes, or until squash is tender; stick a knife in one wedge and make sure it has softened and cooked through. If top starts to brown too much during cooking, cover loosely with foil.
5. Mix sour cream with dill and some salt and pepper. Serve wedges warm, sprinkled with remaining lemon zest, sour cream on the side.
Adapted from Plenty by Ottolenghi
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