Tender roasted pumpkin wedges (Printable Version)
Tender caramelized pumpkin wedges roasted with herbs and spices for a warm autumn side dish.
# What You'll Need:
→ Vegetables
01 - 1 small pumpkin (about 2.5 lbs), seeded and cut into 1-inch 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 oven to 400°F and line a large baking tray with parchment paper.
02 - Wash the pumpkin thoroughly, remove seeds, and cut into 1-inch thick wedges.
03 - In a large bowl, toss the pumpkin wedges with olive oil, sea salt, black pepper, smoked paprika, ground cumin, and dried thyme or rosemary until evenly coated.
04 - Arrange the pumpkin wedges in a single layer on the baking tray, placing them skin side down.
05 - Roast the pumpkin for 30 to 35 minutes, turning once halfway through, until golden brown and tender when pierced with a fork.
06 - Transfer the wedges to a serving platter and garnish with chopped fresh parsley and toasted pumpkin seeds if desired. Serve warm.
# Expert Insights:
01 -
- It turns a humble pumpkin into something that tastes like it took far more effort than it did.
- The edges caramelize in a way that makes even picky eaters reach for seconds.
02 -
- Cutting the wedges too thin means they'll cook too fast and turn mushy instead of tender.
- Crowding the tray traps steam and you lose that caramelized edge that makes this dish worth making.
03 -
- Flip the wedges halfway through so both sides get a chance to brown and crisp.
- Don't skip the parchment paper, it's the difference between easy cleanup and scrubbing for ten minutes.