It’s fall, the leaves are changing their colors, and the view of the mountains here in Juneau is beautiful (when it’s not raining…). Fall also means pumpkins! So, of course, I had to make a pumpkin recipe. I chose Crusted Pumpkin Wedges with Sour Cream (pg. 72). A super, duper easy one!
Admittedly, I have never bought a whole pumpkin to cook or bake with before. I’ve bought the big ones to carve, small ones for decoration, pieces of ones already cut-up in the supermarket, and canned pumpkin, but never a whole, small pumpkin I planned on eating. This meant I stood in front of the big box of pumpkins at the store for awhile trying to figure out how to pick out a pumpkin to eat. I settled on a small-ish one – bigger than the ones used for decor, but small enough that I could reasonably eat it by myself – that looked nice on the outside, hoping this was a good one to choose.
For the recipe, all I had to do was cut the pumpkin into wedges, mix up the bread crumb seasoning, and bake them for 30 minutes. Then done!
Like I said, super, duper easy! And, except for the pumpkin and the sour cream for the sauce, I already had all of the ingredients in my cupboard. In the last few minutes while the wedges were in the oven, I mixed up the sour cream and dill dipping sauce so that when the wedges came out, I would be all ready to enjoy. And I did! 4 stars. It tasted great both with and without the sauce.
What a perfect, easy, and delicious fall recipe. As Chef says “they make a perfect veggie main course…as the crust is a bit like stuffing.” Yum!
Mine (L) and Chef’s (R, pg. 73).