Go Back
Caramelized pumpkin wedges on a wooden board with shaved Parmesan and a honey drizzle, rosemary sprigs scattered across the surface.

Zucca al Forno: Crisp-Edged Roasted Pumpkin Wedges

Pumpkin wedges roasted skin-on with garlic and rosemary until caramelized, finished with honey and shaved Parmesan.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: Italian
Calories: 154
Ingredients Method Notes

Ingredients
  

  • 1.2 kg pumpkin (Delica or Kabocha) quartered, seeds removed, cut into 3 cm wedges, skin on
  • 45 ml olive oil (3 tbsp)
  • 3 garlic cloves smashed with the flat of a knife
  • 2 sprigs fresh rosemary
  • 1/2 tsp chili flakes optional
  • 1 tsp fine salt
  • 1/4 tsp black pepper
  • 1 tbsp honey optional, for finishing
  • 40 g Parmesan shaved, optional, for finishing

Method
 

Prep the pumpkin
  1. Heat the oven to 220 C / 425 F and line a 33 x 46 cm / 13 x 18 inch sheet pan with parchment.
  2. Halve the pumpkin and scoop out the seeds. Cut into wedges about 3 cm thick, leaving the skin on.
  3. Put the wedges in a large mixing bowl with the olive oil, smashed garlic, rosemary sprigs, chili flakes, salt, and pepper. Toss with your hands until every wedge is coated.
Roast
  1. Arrange the wedges in a single layer on the sheet pan, skin side down, with space between them so steam can escape.
  2. Roast for 20 minutes, then flip each wedge with tongs.
  3. Roast another 15 to 20 minutes, until the edges are caramelized and a fork slides into the thickest part with no resistance. Total roasting time runs 35 to 40 minutes.
  4. Pull out and discard any garlic cloves or rosemary sprigs that have gone dark and bitter.
Finish and serve
  1. Transfer the wedges to a serving plate.
  2. Drizzle with the honey while the pumpkin is still warm, so it melts slightly into the flesh.
  3. Scatter the shaved Parmesan over the top and serve right away.

Notes

  • Cut wedges evenly so they finish roasting at the same time.
  • Discard the garlic cloves if they turn dark and bitter before the pumpkin is done.
  • Use a peeler for the Parmesan shavings, not a grater, for better texture on top.
  • Save the seeds and roast them separately with salt for a snack.