Description
If you love cozy fall flavors, this roast pumpkin recipe is your new best friend—thick wedges of pumpkin, roasted until caramelized, tender, and totally irresistible.
Ingredients
Scale
- ½ medium pumpkin (pie, sugar, kabocha, or butternut), cut into thick wedges
- 3–4 tablespoons olive oil (or sunflower/coconut oil, or melted butter)
- ½ teaspoon salt (or to taste)
- Freshly ground black pepper (to taste)
- Dash of cayenne or smoked paprika (optional)
- 2 tablespoons fresh herbs (or 2 teaspoons dried)—thyme, oregano, or sage
- Pinch of ground cinnamon (optional)
- (Optional) Goat cheese or feta, for serving
Instructions
- Preheat your oven to 350°F (180°C).
- Cut pumpkin in half, scoop out the seeds, and slice into thick wedges. (No need to peel.)
- Arrange wedges cut side up on a baking sheet lined with parchment or foil.
- Drizzle with olive oil and sprinkle with salt, pepper, cayenne or paprika, cinnamon (if using), and herbs.
- Roast for 15 minutes, then turn wedges on their sides and roast 15 minutes more. Flip to the other side and roast another 15 minutes, or until pumpkin is golden and soft all the way through.
- Transfer to a platter. Sprinkle with goat cheese or feta and a drizzle of olive oil if you like, and serve hot or at room temp.
Notes
Use creamy-fleshed pumpkins like pie or sugar pumpkin. Add cinnamon or maple syrup for sweetness. Store leftovers in the fridge up to 4 days. Great for salads or bowls.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Roasted
- Cuisine: Seasonal
Nutrition
- Serving Size: 1 portion
- Calories: 180
- Sugar: 4g
- Sodium: 320mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 5mg