Crusted pumpkin wedges with sour cream from Food & Wine Best of the Best, Volume 15 (2012): Best Recipes from the 25 Best Cookbooks of the Year by Food & Wine Magazine

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Notes about this recipe

  • wkhull on January 06, 2019

    Looks nice, but difficult to eat since pumpkin skin is not good eats. Most of the crumb topping ends up on the baking pan, which seems wasteful. Sour cream mix may benefit from chilling in the fridge for a couple hours to meld the flavors. I thought too much parsley in the crumb mix. Would recommend trying this with delicata squash instead.

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