Pumpkin Eater

Make no mistake, slicing a pumpkin is a real pain in the ass. It requires a large chef's knife, patience, and vigilance. If you have all three, this toasted pumpkin recipe with dipping sauce (adapted from Ottolenghi's Plenty) yields a snack or dinner fare that is full of vitamin A and fall flavors. After slicing your gourd, the rest is easy. 

First, preheat oven to 375 degrees and line a large baking sheet with aluminum foil. 
Next, hack 1-2 lb. pumpkin into wedges and generously brush pumpkin with olive oil. 
Then, prepare pumpkin topping.

In a small bowl, mix together: 

1/2 c breadcrumbs
1/2 c parmesan cheese
2 smashed garlic cloves
zest of one lemon
2-3 Tbsp. chopped fresh thyme
1 Tbsp. chopped fresh dill
1/2 tsp. salt
few grinds fresh black pepper
Sprinkle topping on pumpkin, creating an even layer. Bake for 30 minutes, until pumpkin is soft.

While pumpkin bakes, prepare dipping sauce. In a small bowl, mix together: 

1/2 c sour cream
2 Tbsp. chopped fresh dill
1 tsp. olive oil
zest and juice of one lemon
1/2 tsp. salt
Eat pumpkin slices with generous smear of dipping sauce.