Crusted Pumpkin Wedges with Sour Cream

This is a great recipe for a crispy, cheesy, garlicky topping that would be good on a variety of roasted vegetables. I couldn't find pumpkin so used a butternut squash and the savoury crumbs and herbs, brightened with the flavour of lemon, were an excellent complement to the sweet vegetable.

I did have difficulty getting the crumbs to adhere but that may be because I used far less than the 1/4 cup of olive oil the recipe calls for. Next time, I may add the oil directly to the crumb mixture rather than coating the vegetable pieces with it. I did make the sour cream sauce and though it was good, I didn't think it was necessary.

I think this crust recipe would work well with whatever herbs, fresh or dried, and vegetables (broccoli, cauliflower, parsnips.....) you have on hand.