Roasted Pumpkin Wedges

I grabbed a pumpkin at the market on a whim one October afternoon, no real plan in mind. When I got home and sliced into it, the flesh was so bright and firm I knew roasting it simply would be enough. That first batch, tossed with nothing but olive oil and paprika, came out sweet and caramelized at the edges, and I've been making these wedges ever since.

I once brought these to a potluck thinking they were too plain, but they disappeared faster than anything else on the table. Someone asked if I'd glazed them with honey. I hadn't, just let the oven do its work. That night I realized how much flavor pumpkin has on its own when you don't bury it.

Ingredients

• Pumpkin: Pick one that feels heavy for its size and has firm skin, the flesh inside should be dense and bright orange once you cut it open.
• Olive oil: This helps everything caramelize and keeps the spices from scorching, don't skip it or use too little.
• Smoked paprika: Adds a warm, almost campfire sweetness that regular paprika just can't match.
• Ground cumin: A tiny bit goes a long way, it brings an earthy depth that balances the sweetness of the pumpkin.
• Dried thyme or rosemary: Either one works beautifully, I usually go with whatever I have open in the pantry.
• Fresh parsley and pumpkin seeds: These are optional but add a nice pop of color and crunch at the end.

Instructions

Prep the oven and tray:

Set your oven to 200°C (400°F) and line a large baking tray with parchment paper. This keeps cleanup easy and prevents sticking.

Cut the pumpkin:

Wash it well, slice it in half, scoop out the seeds, then cut into wedges about 2 to 3 cm thick. Try to keep them even so they roast at the same rate.

Season the wedges:

Toss everything in a big bowl with the olive oil, salt, pepper, paprika, cumin, and herbs until each piece is coated. Use your hands if it's easier, it always is.

Arrange on the tray:

Lay the wedges skin side down in a single layer with a little space between each one. Crowding them will steam them instead of roasting.

Roast until golden:

Bake for 30 to 35 minutes, flipping them halfway through. They're done when the edges are browned and a fork slides through easily.

Garnish and serve:

Transfer to a platter and scatter parsley and toasted pumpkin seeds over the top if you like. Serve them warm.

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The smell that fills the kitchen while these roast is half the reason I make them. It's warm and a little smoky, the kind of scent that makes people wander in asking what's for dinner. Even on a Tuesday, it feels like something special is happening.

Flavor Variations

Sometimes I add a pinch of chili flakes before roasting for a gentle kick, or drizzle everything with balsamic glaze right before serving. A squeeze of lime juice at the end also works surprisingly well. You can swap the pumpkin for butternut or acorn squash and follow the exact same steps.

Serving Suggestions

These wedges sit perfectly next to roasted chicken or lamb, but I've also eaten them cold straight from the fridge the next morning. They're great over couscous, quinoa, or mixed greens with a tahini drizzle. Honestly, they work in almost any situation where you need something hearty and comforting.

Storage and Reheating

Leftovers keep in the fridge for up to four days in an airtight container. You can reheat them in a hot oven for a few minutes to crisp them back up, or just eat them at room temperature. They lose a little texture in the microwave, so I avoid that if I can.

• Let them cool completely before storing or they'll get soggy.
• Freeze them flat on a tray first, then bag them up for longer storage.
• Reheat from frozen at 180°C for about 15 minutes.

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This is one of those recipes that proves you don't need much to make something memorable. Just good pumpkin, a hot oven, and a little patience.

Recipe FAQs

→ What is the best pumpkin variety for roasting?

Small sugar pumpkins or pie pumpkins are ideal due to their sweet flavor and tender flesh that roasts evenly.

→ Can I use other herbs besides thyme or rosemary?

Yes, herbs like sage or oregano also pair well, adding unique aromatic notes to the pumpkin wedges.

→ How do I ensure the wedges are evenly cooked?

Arrange them in a single layer and turn halfway through roasting to promote even caramelization and tenderness.

→ Is it better to peel the pumpkin before roasting?

Keeping the skin on helps the wedges hold shape and adds texture; the skin softens when roasted thoroughly.

→ Can I prepare the wedges ahead of time?

You can toss them with oil and spices in advance, then roast just before serving to retain freshness.