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roasted pumpkin wedges italian herbs

Roasted Pumpkin Wedges with Italian Herbs

A simple yet flavorful side dish of roasted pumpkin wedges infused with Italian herbs, garlic, and olive oil. This dish features crisp edges and a tender interior, making it a perfect addition to your weeknight dinners. It's easy to prepare and pairs beautifully with proteins or salads.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 people
Course: Side Dish
Cuisine: American, Italian
Calories: 120
Ingredients Method Notes

Ingredients
  

  • 1 medium Hokkaido Red Kuri, or Butternut squash (or any flavor-forward variety)
  • 2 tablespoons olive oil
  • 2-3 cloves garlic minced
  • 1 teaspoon Italian seasoning or mixed dried herbs
  • Salt and pepper to taste
  • Optional: Fresh rosemary paprika, cinnamon, or maple syrup for extra flavor
  • Optional garnish: Grated Parmesan goat cheese, or chopped parsley

Method
 

Preheat the Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
    Prepare the Pumpkin: Cut the pumpkin in half from top to bottom. Scoop out the seeds, and then slice the halves into uniform wedges. If the skin is tender (for varieties like Hokkaido), you can leave it on; otherwise, peel it off.
      Season the Wedges: In a bowl, toss the pumpkin wedges with olive oil, minced garlic, Italian seasoning, salt, and pepper. Ensure each wedge is evenly coated.
        Arrange on Baking Sheet: Spread the wedges in a single layer on the prepared baking sheet, ensuring they are spaced out for even browning. Avoid overcrowding to ensure crispiness.
          Roast the Wedges: Roast in the preheated oven for 25–30 minutes. Flip the wedges halfway through the cooking time to ensure they brown evenly. Check for doneness by testing with a fork—when it slides in with slight resistance and the edges are golden, they are ready.
            Optional Finish: If desired, drizzle with maple syrup or a sprinkle of Parmesan right after roasting for added sweetness and umami. Garnish with fresh rosemary or parsley for a finishing touch.
              Serve Immediately: Serve while hot for the crispiest edges, either as a side dish or with proteins like chicken or steak. Leftovers can be stored in the fridge for up to 2 days.

                Notes

                • If you're short on time, you can cube the pumpkin instead of making wedges. The cubes will cook a little faster (30-40 minutes).
                • For a more intense flavor, try adding a pinch of smoked paprika or cinnamon to the seasoning mix.
                • You can save the pan juices and use them as a dressing or glaze for an extra burst of flavor.
                • Make sure to space the pumpkin wedges out properly to avoid steaming and ensure they get that delicious crispy texture on the edges.