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Roasted pumpkin wedges Recipe

American · Side dish · 40 min total

Crispy on the outside, tender on the inside, these roasted pumpkin wedges are seasoned with savory herbs and make a perfect side dish for autumn meals.

Ingredients

• 1 small pumpkin (about 2 pounds), seeded and cut into 1-inch wedges
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon dried thyme
• 1 teaspoon smoked paprika
• 2 cloves garlic, minced

Instructions

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a large bowl, combine olive oil, salt, pepper, thyme, smoked paprika, and minced garlic.
3. Add pumpkin wedges and toss until evenly coated.
4. Arrange wedges in a single layer on the prepared baking sheet, skin side down.
5. Roast for 25-30 minutes, flipping halfway through, until golden brown and tender when pierced with a fork.
6. Serve hot, garnished with fresh parsley if desired.

Tips

• For extra crispiness, do not overcrowd the baking sheet; use two sheets if needed.
• Leftover wedges can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven.

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