Roasted Pumpkin Wedges (Printable)
Tender pumpkin wedges roasted with herbs and spices, creating a flavorful autumn side dish.
# What's Needed:
→ Vegetables
01 - 1 small pumpkin (about 2.5 lbs), seeded and cut into wedges
→ Oils & Seasonings
02 - 2 tablespoons olive oil
03 - 1 teaspoon sea salt
04 - ½ teaspoon black pepper
05 - 1 teaspoon smoked paprika
06 - ½ teaspoon ground cumin
07 - 1 teaspoon dried thyme or rosemary (optional)
→ Garnish
08 - 2 tablespoons chopped fresh parsley (optional)
09 - 1 tablespoon toasted pumpkin seeds (optional)
# How to Make It:
01 - Preheat the oven to 400°F. Line a large baking tray with parchment paper.
02 - Wash the pumpkin thoroughly. Remove seeds and cut into wedges about 1 inch thick.
03 - In a large bowl, toss pumpkin wedges with olive oil, sea salt, black pepper, smoked paprika, cumin, and dried thyme or rosemary until evenly coated.
04 - Spread wedges in a single layer on the prepared baking tray, skin side down. Roast for 30 to 35 minutes, turning once halfway through, until golden-brown and tender when pierced with a fork.
05 - Transfer roasted wedges to a serving platter. Garnish with fresh parsley and toasted pumpkin seeds if desired. Serve warm.
# Tips for Success:
01 -
- The edges get crispy and sweet while the inside stays tender, almost creamy.
- You probably have every spice you need already sitting in your cupboard.
- It works as a side, a snack, or tucked into grain bowls all week long.
02 -
- If your wedges are thicker than 3 cm, they'll take longer to cook through and might not brown as nicely.
- Flipping them halfway is the trick to getting caramelization on both sides without burning the tips.
03 -
- Don't peel the pumpkin, the skin gets tender and sweet in the oven and holds everything together.
- Toss the seeds you scooped out with a little salt and roast them alongside the wedges for a crunchy snack.