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