Thick pumpkin wedges are baked with herbs and spices. A seasonal recipe that lets the vegetable shine! An easy and delicious savory side dish. This is so simple that it’s borderline a list of ingredients more than a recipe.
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Originally published in October 2013, this post has been updated with images and text to serve you better.
Seasonal is exactly the way I like to eat my vegetables, but still, they’re a far cry from what I remember eating growing up, a time when you didn’t have to look for organic, much less pay so much for it because it was organic. Am I getting nostalgic or what?
This recipe today is perfect for pumpkin season when we might get excited and overstock our vegetable bin. And a great addition to the Thanksgiving menu, of course, especially if we want to add some no-fuss, healthy recipes to go with the main dish.
What happens when you roast pumpkin? The flavor intensifies and sweetens a little. That is a great way to take an ok pumpkin and easily transform it into something worth eating alone or as a side dish.
- Pumpkin: there are several you can choose from, like pie pumpkins, sugar pumpkins, English pumpkins (the green-yellow one below), small pumpkins, and even butternut squash. They all work. I don't particularly recommend the spaghetti squash or any other similar because the pulp is not creamy but stringy.
- Olive oil: I live by this oil when roasting vegetables but you can use any type you like, like sunflower or coconut oil. Or melted butter.
- Salt: I like kosher salt or sea salt. But again, any type you usually use will work for this recipe.
- Pepper: freshly ground black pepper is always my go-to. Some people use white pepper.
- Spices: I always use a touch of smoked paprika, ground jalapeño peppers, cayenne, or Merken (fantastic paprika from Chile). To that, I sometimes add a smidge of ground cinnamon and maybe a few grindings of nutmeg if I want to add some sweet warmth to the recipe.
- Herbs: you can use fresh or dried. I like a mix of oregano and thyme, sometimes sage. Pumpkin goes well with many herbs, and you should find the ones or one that adapts to your personal palate.
Type of pumpkin to use
This recipe works with most pumpkins but the ones that are best for making pumpkin puree or pumpkin soup are great when roasted.
- I like the one we here call English pumpkin, Kabocha squash, pie pumpkin or sugar pumpkin (orange ones), and butternut or winter squash.
- I recommend not to use stringy pumpkins such as spaghetti or acorn squash. They don't have a creamy pulp and the result is not the same. Carving pumpkins is also not the best choice here.
- Here is a list of pumpkins you might like to read to know about other types.
How to bake the wedges
This is an easy peasy pumpkin recipe meant to make your meal planning simpler.
- Cut the pumpkin into wedges (or pumpkin slices) and put them on a baking sheet or tray (or cookie sheet). You can use parchment paper or aluminum foil to line the pan.
- Drizzle with oil.
- Sprinkle with salt and pepper.
- Sprinkle spices and herbs.
- Roast until charred, soft, and tender.
- Organization: always read the recipe first and make sure you have all the ingredients, at the right temperatures, and also the rest of the equipment and space to make it. This will make the process so much easier!
- Wedges: cut medium-large wedges as they tend to shrink quite a bit after baking. If using smaller pumpkins, you might consider cutting the whole pumpkin into only 4 pieces.
- Sharp knife: it's essential to have a good kitchen knife in order to cut the wedges. Be careful as it can be slippery. You might need to make partial cuts depending on the size of the pumpkin.
- Herbs: I used thyme and oregano but innovate with what you have at home. Sage goes very well and also rosemary if used sparingly.
- Spices: it's good to add some ground cayenne or hot paprika if you want pumpkin with a kick. If going for a sweeter tone, add a pinch of ground cinnamon and nutmeg.
- Serving: a sprinkle of goat cheese or feta goes very well with these savory side dishes.
- Baking time: if using a giant pumpkin or a very small pumpkin, make sure you adjust baking times.
- Pumpkin cubes: you can also cut cubes or buy cubed pumpkins and roast them as you would the wedges, but the baking time will be shorter.
This is a super easy side dish where the flavor comes from the pumpkin itself. So it's best to make it when in season.
Frequently asked questions
Roast it in a medium or medium-high oven, between 350°-375°F (180°-190°C). A low oven will not achieve the golden skin we need for it to not be soggy as the water will not completely evaporate.
Choose pumpkins that don't have a stringy pulp. The ones used for making pumpkin purée or pumpkin pie are the best, usually labeled sugar or pie pumpkins. Acorn squash and spaghetti squash don't get the best results.
It depends on the flavor and texture you want. One is not better than the other, but steaming will get you a softer pumpkin all around while roasting will create a golden skin and have a deeper flavor (the best way to eat it if you ask me).
Roast them! It's an easy recipe. Scoop out the seeds of the pumpkin with a large spoon and put them in a medium or large bowl of cold water and make sure they don't have bits of pumpkin strings attached to them. Put them on a baking sheet, drizzle some olive oil, sprinkle salt and pepper, and dry in a medium/low oven (around 300°F) until dried and golden. Let them cool completely and store them in an airtight container.
Other pumpkin recipes:
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- ½ medium pumpkin (cut in thick wedges)
- 3 or 4 tablespoons olive oil (see Notes below for alternatives)
- ½ teaspoon salt, or to taste
- Black pepper, freshly ground if possible, to taste
- Dash of cayenne pepper, or hot/smoked paprika
- 2 tablespoons fresh herbs or 2 teaspoons dried (I like thyme and oregano or sage)
- Pinch of ground cinnamon, optional
- For serving: goat cheese or feta cheese, optional
- Preheat the oven to 350ºF / 180ºC.
- Cut the whole pumpkin in half and cut each pumpkin half into thick wedges. All the pumpkin slices might not fit in your oven at once, so you might need to bake them in two batches.
- Arrange the pumpkin wedges, cut side up, on a baking tray.
- Drizzle with olive oil, and sprinkle with salt, black pepper, cayenne pepper, cinnamon if using, and herbs.
- Bake for 15 minutes, and lay them on their sides. Continue baking for 15 more minutes, turn them on the other side and bake for 15 more minutes, or until golden and soft.
- Transfer the pumpkin wedges to the serving platter, scatter crumbled goat cheese or feta on top if you want, a drizzle of olive oil, and serve.
- I also like to serve it at room temperature without the cheese, just a platter of soft pumpkin wedges.
Organization: always read the recipe first and make sure you have all the ingredients, at the right temperatures, and also the rest of the equipment and space to make it. This will make the process so much easier!
Wedges: cut medium-large wedges as they tend to shrink quite a bit after baking. If using smaller pumpkins, you might consider cutting the whole pumpkin into only 4 pieces.
Herbs: I used thyme and oregano but it's a versatile recipe, so innovate with what you have at home. Sage goes very well and also rosemary if used sparingly.
Spices: it's good to add some ground cayenne or hot paprika if you want pumpkin with a kick. If going for a sweeter tone, add a pinch of ground cinnamon and nutmeg. It's always good to adjust recipes to your own taste whenever possible.
Baking time: if using a giant pumpkin or a very small pumpkin, make sure you adjust baking times.
Olive oil substitutions: for roasting pumpkin wedges (or vegetables in general really) you can use any type of oil, like sunflower or coconut oil. Or even melted butter.
Sweeter variation: you can also sprinkle a small amount of brown sugar or a light drizzle of maple syrup on top of the wedges before baking.
- Prep Time: 10
- Cook Time: 45
- Category: Side dish
- Method: Baking
- Cuisine: American
- Serving Size: ¼
- Calories: 183
- Sugar: 3.1 g
- Sodium: 642.7 mg
- Fat: 15.8 g
- Carbohydrates: 7.4 g
- Fiber: 0.8 g
- Protein: 5.4 g
- Cholesterol: 14.9 mg
Keywords: roasted pumkin