Categories: Recipes
      Date: Nov 16, 2015
     Title: Crusted Pumpkin Wedges with Goat Cheese
Have you visited our friends at G&M Goat Farm recently? Each Tuesday they have an impressive array of goat cheese. Their feta is great for Greek salads and the sundried tomato goat cheese is wonderful spread on sandwiches. Go pick up your favorite goat cheese and try out this scrumptious recipe.

Market Ingredients

Pantry Ingredients

Directions

Line a baking sheet with parchment paper. Preheat the oven to 375°F. Cut the pumpkin into ½ inch or slightly smaller slices and they them flat, cut-side down, on baking sheet.

In a small bowl, mix together the cheddar, breadcrumbs, parsley, thyme, half the lemon zest, the garlic, a pinch of salt and some pepper.

Generously rub the pumpkin with olive oil and sprinkle with the crust mix, making sure the slices are covered with a thick coating. Gently press the coating on.

Roast for about 30 minutes or until the pumpkin is tender: test with a knife to make sure it is cooked through. If the coating is darkening too much, cover loosely with foil.

Mix the goat cheese with dill and a pinch of salt and pepper. Sprinkle the pumpkin with the remaining lemon zest and serve warm with goat cheese on the side.