Crispy Pumpkin Wedges with Yogurt Dipping Sauce - Alix Barth Nutrition

Ingredients

• 1, approx. 2 lb kabocha squash/pumpkin, skin on
• ¾ - 1 cup grated raw parmesan or manchego
• ¼ cup sourdough or chickpea “bread” crumbs or almond flour
• 2 tbsp finely chopped parsley or cilantro
• ½ tsp dried thyme or 2 tsp finely chopped fresh thyme
• 1 large lemon, zest only
• dash or two of cayenne pepper
• olive or avocado oil for brushing the pumpkin
• sea salt
• ¾ cup plain Greek dairy or coconut yogurt
• 2 tbsp chopped dill
• sea salt and black pepper