If you’re looking for an easy yet elegant side dish, this Roasted Pumpkin Wedges Recipe is the perfect choice. With warm spices, fresh herbs, and caramelized edges, these wedges bring out the best in seasonal pumpkin squash.
Whether you want a simple accompaniment for a cozy fall dinner, an impressive spiced roasted squash dish for entertaining, or just something new to try with seasonal produce, this recipe is a must. It also doubles as a base for making pumpkin puree if you like to meal prep.
With its fragrant thyme and creamy goat cheese garnish, this dish shows just how versatile and delicious roasted pumpkin recipes can be.
Table of Contents
What Makes This Roasted Pumpkin Wedges Recipe Special?
These wedges are easy to prepare yet full of gourmet appeal. Roasting enhances the natural sweetness of the pumpkin squash, while herbs and spices complement its creamy texture. The goat cheese adds a creamy tang that takes the dish to the next level.
Why Pumpkin Squash is Ideal for Dinner Recipes
Pumpkin squash is full of fiber, vitamins, and minerals, making it both healthy and hearty. It holds its shape well when roasted, making it ideal for pumpkin recipes dinner menus — from casual family meals to festive holiday spreads.
Ingredients You’ll Need
For the Wedges:
1 small to medium pumpkin squash (about 3–4 pounds)
3 tablespoons olive oil
1 teaspoon salt
½ teaspoon freshly ground black pepper
1 teaspoon ground cumin
1 teaspoon smoked paprika
1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
For Garnish:
2–3 ounces crumbled goat cheese
Extra thyme sprigs
Optional drizzle of honey
Optional Spice Variations:
A pinch of chili flakes for heat (for a spicy roasted squash recipe)
Swap cumin and paprika for curry powder for a warm, aromatic twist
For more cozy fall recipes, try pairing this with a comforting Coconut Curry Pumpkin Soup or alongside Garlic Butter Corn with Melty Cheese.
Kitchen Equipment Needed
Sharp chef’s knife
Cutting board
Large baking sheet
Parchment paper (optional)
Small bowl
Pastry brush or spoon
Serving platter
If you love roasted vegetables, you’ll also enjoy trying these Crispy Smashed Potato Salad as a fun, crispy side.
Step-by-Step Preparation: Roasted Pumpkin Wedges Recipe
Step 1: Preheat the Oven
Preheat your oven to 400°F (200°C).
Line a baking sheet with parchment paper for easy cleanup.
Step 2: Prepare the Pumpkin
Using a sharp knife, carefully cut the pumpkin in half. Scoop out the seeds and stringy flesh with a spoon.
Slice the pumpkin into even wedges, about 1 inch thick. Leave the skin on — it becomes tender when roasted.
Step 3: Season the Wedges
In a small bowl, mix the olive oil, salt, pepper, cumin, paprika, and thyme.
Arrange the pumpkin wedges on the baking sheet in a single layer.
Brush or spoon the seasoned oil over each wedge, making sure they are evenly coated.
Step 4: Roast
Roast the pumpkin wedges in the preheated oven for 35–40 minutes, flipping halfway through, until tender and caramelized at the edges.
Step 5: Garnish and Serve
Arrange the roasted wedges on a serving platter. Sprinkle with crumbled goat cheese, extra thyme, and an optional drizzle of honey for a hint of sweetness.
Serve warm and enjoy your fragrant herb-seasoned roasted pumpkin as a side dish or light vegetarian main.
Tips for Making Pumpkin Puree from Roasted Wedges
If you want to make pumpkin puree, simply peel the skin from the roasted wedges and mash or blend the flesh until smooth. Store in an airtight container in the refrigerator for up to 5 days.
Common Mistakes to Avoid
🚫 Cutting uneven wedges — this leads to uneven cooking.
🚫 Overcrowding the pan — the wedges will steam instead of roast.
🚫 Skipping the flip — flipping halfway ensures caramelization on both sides.
🚫 Using too much oil — just enough to coat is plenty.
Serving Ideas and Presentation Tips
Serve on a wooden board or white platter for contrast.
Sprinkle pomegranate seeds or toasted pumpkin seeds for color and crunch.
Pair with roasted chicken, grilled fish, or quinoa for a full pumpkin recipes dinner.
For another warm and inviting side, these Pumpkin Rolls complement the wedges perfectly.
Recipe Tips and Variations
Make-Ahead Tips and Storage Suggestions
You can cut and season the pumpkin wedges a few hours ahead and store covered in the refrigerator.
Leftover roasted wedges keep well in an airtight container in the fridge for up to 3 days.
Spicy Roasted Squash Recipe Ideas
Add chili flakes or cayenne pepper to the seasoning mix for extra heat.
Sprinkle wedges with dukkah or za’atar for a Middle Eastern-inspired twist.
How to Store and Reheat Leftovers
Store cooled wedges in an airtight container in the refrigerator.
Reheat in a 350°F oven for 10–15 minutes to restore crisp edges.
Avoid microwaving if possible — it can make the wedges soggy.
Why Pumpkin Squash Should Be on Your Table This Fall
Pumpkin squash is one of the most versatile and budget-friendly seasonal vegetables. Roasting brings out its best qualities — sweet, creamy, and earthy. As part of your roasted pumpkin recipes collection, these wedges make an easy yet impressive side dish that everyone will love.
Frequently Asked Questions
Can I use other types of squash?
Yes — butternut, acorn, or kabocha squash work beautifully too.
Do I have to peel the pumpkin?
No — the skin becomes tender and edible when roasted.
Can I make this vegan?
Yes — simply omit the goat cheese or use a vegan alternative.
What herbs work well besides thyme?
Rosemary, sage, or oregano also complement pumpkin wonderfully.
Bake and Share This Roasted Pumpkin Wedges Recipe Today!
This Roasted Pumpkin Wedges Recipe is the perfect combination of sweet, savory, and herbaceous flavors. It’s easy, seasonal, and ideal for any dinner table — from weeknight meals to festive holiday feasts.
If you loved this recipe, please share it with friends and subscribe to our blog for more creative roasted pumpkin recipes, fall sides, and pumpkin recipes dinner ideas. Happy roasting!
Print
Irresistible Roasted Pumpkin Wedges Recipe: Herb-Seasoned and Full of Flavor
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
These Irresistible Roasted Pumpkin Wedges are tender, caramelized, and seasoned with fragrant herbs and a hint of spice. A healthy, easy-to-make side dish perfect for fall dinners, holiday tables, or a cozy vegetarian main.
Ingredients
1 medium pumpkin (about 2–3 lbs), cut into 1-inch wedges 3 tablespoons olive oil 2 cloves garlic, minced 1 teaspoon dried thyme 1 teaspoon dried rosemary ½ teaspoon smoked paprika ½ teaspoon chili flakes (optional) Salt and black pepper, to taste Fresh parsley, for garnish (optional)
Instructions
1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper. 2. Cut pumpkin in half, scoop seeds, and cut into evenly sized wedges. 3. In a large bowl, toss wedges with olive oil, garlic, thyme, rosemary, smoked paprika, chili flakes (if using), salt, and pepper until coated. 4. Spread wedges in a single layer on the baking sheet. Roast for 35–40 minutes, flipping halfway through, until golden, caramelized, and tender. 5. Transfer to a platter, garnish with parsley, and serve warm.
Notes
• Use kabocha or sugar pumpkin for best flavor and texture. • Cut wedges evenly for consistent roasting. • Don’t overcrowd the pan — allows for crisp edges. • Leftover roasted pumpkin can also be mashed into puree for soups or pies.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Roasted
- Cuisine: American
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 130
- Sugar: 3g
- Sodium: 220mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
Keywords: roasted pumpkin wedges, herb seasoned roasted pumpkin, roasted squash recipe, easy pumpkin side dish, fall vegetarian recipe
