Preheat oven to 375 degrees F and line a large baking sheet with parchment paper and spray with cooking spray. Set aside.
In a small bowl, place the yogurt with the dill and a pinch of sea salt and pepper – whish well to combine. Place in the fridge until ready to serve.
Cut the pumpkin into approx. ½-inch-thick slices and lay them flat, cut-side down, on the baking sheet.
In a medium bowl, mix the cheese, breadcrumbs, parsley/cilantro, thyme, half of the lemon zest, a pinch of sea salt and cayenne pepper.
Brush the pumpkin generously with olive oil and sprinkle with the crust mix, making sure the slices are covered with a thick coating. Gently pat the mix down a little.
Place the pan in the oven and roast for 20-25 minutes, or until the pumpkin is tender – start checking at 20 minutes: stick a small knife in one wedge to make sure it has softened and is cooked through. If the topping starts to darken too much during cooking, cover loosely with foil.
Serve the wedges warm, sprinkled with the remaining lemon zest, with the yogurt mixture on the side.
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Ingredients
Directions
Preheat oven to 375 degrees F and line a large baking sheet with parchment paper and spray with cooking spray. Set aside.
In a small bowl, place the yogurt with the dill and a pinch of sea salt and pepper – whish well to combine. Place in the fridge until ready to serve.
Cut the pumpkin into approx. ½-inch-thick slices and lay them flat, cut-side down, on the baking sheet.
In a medium bowl, mix the cheese, breadcrumbs, parsley/cilantro, thyme, half of the lemon zest, a pinch of sea salt and cayenne pepper.
Brush the pumpkin generously with olive oil and sprinkle with the crust mix, making sure the slices are covered with a thick coating. Gently pat the mix down a little.
Place the pan in the oven and roast for 20-25 minutes, or until the pumpkin is tender – start checking at 20 minutes: stick a small knife in one wedge to make sure it has softened and is cooked through. If the topping starts to darken too much during cooking, cover loosely with foil.
Serve the wedges warm, sprinkled with the remaining lemon zest, with the yogurt mixture on the side.