Pumpkins are just so pretty, aren’t they? Every year fall comes and I admire those beautiful pumpkins, ask myself if I will really cook one if I buy one, and never do… This year, I was again admiring the pumpkins at Atwater Market here in Montreal, and I was determined to finally cook one.
Last month I broke down and finally bought Plenty at Appetite for Books in Westmount. Really, I should have broken down earlier. The book is excellent and inspiring, and apparently a best seller at their store. There was a pumpkin recipe I was admiring, and I knew it would be the one to try.
First off, as you can see from the pic, there ain’t a lot of pumpkin on my pumpkin. Even though I specifically asked the merchant for an eating pumpkin (vs just a decorative one) I think I may have still gotten the latter. Oh well, it was still good. I only used half the pumpkin but really could have used the entire thing this recipe was so good. The other half I cut up for baby’s purée. I put cinnamon on some slices, so we will see how he likes that!
I really altered the recipe to make it easy. Instead of fresh garlic, I used garlic granules. Instead of fresh dill, I somewhat embarrassingly used dried dill. But hey, it worked. I encourage you to use the fresh stuff, but if it just isn’t going to happen otherwise, go for the dried stuff.
Roast Pumpkin with Crumb Topping
adapted from Plenty
1 small pumpkin cut into 1/2″ slices (skin on)
For crumb topping:
1/3 cup dried breadcumbs
1 tsp garlic granules
1/4 cup grated parmesan
2 tsp dried thyme
For the dip:
1/3 cup sour cream
2 tbsp fresh dill