Tender roasted pumpkin wedges

I sliced my first pumpkin on a Sunday afternoon when the light was already fading and I had no plan for dinner. The knife slipped twice before I figured out the rhythm. What came out of the oven that evening, golden and sweet at the edges, made me forget the struggle entirely.

I brought these to a potluck once, still warm in a dish towel. Someone asked if I'd been cooking all day. I laughed and told them the truth: I'd started twenty minutes before I left the house.

Ingredients

• Small pumpkin (about 1.2 kg): Look for one with smooth skin and a firm feel, the sweeter varieties roast beautifully without any added sugar.
• Olive oil (2 tablespoons): This helps the spices cling and gives the wedges that crisp outer layer you want.
• Sea salt (1 teaspoon): Brings out the natural sweetness hidden in the flesh.
• Black pepper (½ teaspoon): Just enough to balance without overpowering.
• Smoked paprika (1 teaspoon): Adds a subtle warmth that reminds me of evenings by the fire.
• Ground cumin (½ teaspoon): A quiet earthy note that rounds everything out.
• Dried thyme or rosemary (1 teaspoon, optional): I use rosemary when I want the kitchen to smell like a forest.
• Fresh parsley (2 tablespoons, chopped, optional): A bright finish that makes the dish look alive.
• Toasted pumpkin seeds (1 tablespoon, optional): A little crunch that feels like a gift at the end.

Instructions

Preheat and Prepare:

Set your oven to 200°C (400°F) and line a large baking tray with parchment paper. The paper prevents sticking and makes cleanup feel like cheating.

Clean and Cut the Pumpkin:

Wash the pumpkin well, then slice it in half and scoop out the seeds. Cut each half into wedges about 2 to 3 cm thick, keeping the skin on for structure and a bit of rustic charm.

Season the Wedges:

Toss the wedges in a large bowl with olive oil, salt, pepper, smoked paprika, cumin, and your chosen herb. Use your hands if you want to feel the spices coat every surface.

Arrange on the Tray:

Lay the wedges skin side down in a single layer, giving them space to breathe and brown.

Roast Until Golden:

Roast for 30 to 35 minutes, flipping them once halfway through. You'll know they're done when a fork slides through the flesh like it's been waiting for you.

Garnish and Serve:

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

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The first time I made these for my neighbor, she stood in my kitchen and ate three wedges before I could plate the rest. She looked up and said, This is what fall should taste like. I haven't changed the recipe since.

How to Choose Your Pumpkin

Smaller pumpkins tend to be sweeter and less watery than the giant carving types. I once grabbed a massive one thinking more was better, and the wedges turned out bland and stringy. Now I look for anything labeled sugar pumpkin or pie pumpkin, and I press the skin to make sure it's firm.

What to Serve Alongside

These wedges disappear next to roasted chicken or a hearty grain salad. I've also eaten them cold the next day, straight from the fridge, with a spoonful of hummus. They're flexible like that, happy to play side dish or quiet lunch.

Making It Your Own

I've swapped pumpkin for butternut squash when that's what I had, and the result was just as good. You can add a drizzle of balsamic glaze at the end if you like things a little tangy, or toss in chili flakes if you want heat.

• Try a drizzle of maple syrup before roasting for a sweeter finish.
• Add a handful of crumbled feta or goat cheese if dairy is welcome at your table.
• Use fresh thyme instead of dried for a brighter, more delicate flavor.

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This dish has become my answer to What should I make when I want something comforting but don't want to think too hard. It's never let me down.

Recipe Questions & Answers

→ What is the best way to cut the pumpkin for roasting?

Cut the pumpkin into wedges about 2-3 cm thick to ensure even roasting and a tender interior.

→ Can I use other herbs instead of thyme or rosemary?

Yes, herbs like sage or oregano can be substituted to create different flavor profiles.

→ How do I achieve a caramelized texture on the pumpkin wedges?

Roasting at a high temperature (200°C) with olive oil allows the sugars in pumpkin to caramelize, creating a tender, golden-brown exterior.

→ Are toasted pumpkin seeds necessary for garnish?

They are optional but add a pleasing crunch and nutty flavor to balance the softness of the roasted wedges.

→ Can I prepare the wedges ahead of time?

Yes, you can toss the wedges with oil and spices in advance, then roast just before serving for best freshness.

→ What are good pairings with these roasted pumpkin wedges?

These wedges complement roasted meats, grain salads, or can be served as part of a vegetarian meal.