Crusted Winter Squash Wedges with Sour Cream

When I make this using Delicata winter squash, I cut straight through the whole squash, scooping out the seeds but leaving on the edible skin, making “delicata donuts” as the kids call them, instead of wedges.  

1 large or 2 small winter squash (delicata, acorn, butternut, etc.)
1/2 cup grated Parmesan
2 tablespoons dried white breadcrumbs (I sometimes use Panko)
6 tablespoons finely chopped parsley
2-1/2 teaspoons finely chopped thyme
grated zest of 2 large lemons
2 garlic cloves, crushed
salt and pepepr
1/4 cup olive oil
1/2 cup sour cream
1 tablespoon chopped dill

Preheat the oven to 375′.  Cut the squash into 3/8-inch-thick slices and lay them flat, cut-side down, on a baking sheet that has been lined with parchment paper.

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.

Brush the squash 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.

Place the pan in the oven and roast for about 30 minutes, or until the squash is tender:  stick a fork in one wedget to make sure it has softened and is cooked through.  If the topping starts to darken too much during cooking, cover loosely with foil.

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.  (We often just eat the wedges without the sauce — still delicious!).

– adapted from Plenty, by Yotam Ottolenghi