Thick pumpkin wedges are baked with herbs and spices. A seasonal recipe that lets the vegetable shine! Easy and delicious. This is so simple it’s borderline a list of ingredients and a recipe. When we have good ingredients the simpler the better, right?
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 where 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?
I found this gorgeous pumpkin recipe, so simple it's almost a non-recipe recipe, and on the spot decided to add it to my side dish rotation.
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, like pie pumpkins, English pumpkin (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.
- 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, gorund jalapeño peppers, cayenne or Merken (a 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 are also not the best choice here.
- Here is a list of pumpkins you might like to read, from mini pumpkins
How to bake the wedges
- Cut the pumpkin in wedges and put on a baking tray.
- Drizzle with some olive oil.
- Sprinkle with salt and pepper.
- Sprinkle spices and herbs.
- Roast until charred and soft.
- 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 in only 4 pieces.
- 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 dish.
This is a super easy side dish where the flavor comes from the pumpkin itself. So it's best to make when in season.
Frequently asked questions
Roast it at 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 puree 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.
Other pumpkin recipes:
Let me know in the comments below if you made this recipe and loved it, and also if you had issues, so we can troubleshoot together. I love to hear what you think, always. Thanks for being here, it's much appreciated.
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Thick wedges of pumpkin are baked with herbs and spicces. A seasonal recipe that lets the vegetable shine! Easy and delicious. This is so simple it’s borderline between a list of ingredients and a recipe. Yet ingredients, when they are good, the simpler the better, right?
- ½ medium pumpkin (cut in thick wedges)
- 3 or 4 tablespoons olive oil
- Black pepper, freshly ground if possible
- Dash of cayenne, hot or 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.
- Arrange the pumpkin wedges on a baking tray.
- Drizzle with olive oil, and sprinkle with salt, pepper, cayenne and 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.
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 in only 4 pieces.
Spiced wedges: you can omit the herbs, sprinkle only the spices and serve this side dish with a drizzle of maple syrup and some crumbled cheese.
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 Size: ¼
- Calories: 183
- Sugar: 3.1 g
- Sodium: 642.7 mg
- Fat: 15.8 g
- Carbohydrates: 7.4 g
- Protein: 5.4 g
- Cholesterol: 14.9 mg
Keywords: roasted pumkin