SOFT | TENDER | DELICIOUS

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FALL RECIPES

HOW TO ROAST PUMPKIN

By Hip Hip Gourmet

Thanksgiving just got better with these roasted pumpkin wedges as part of the menu.

GET YOUR PUMPKIN READY BY CAREFULLY CUTTING IT IN HALF

go for the little guys like sugar pie or kabocha

USING A TABLESPOON

scrape out allllll the seeds until none remain

CAREFULLY, AND I MEAN, CAREFULLY

cut the pumpkin into 1 1/2-inch wedges using a sharp knife

CAREFULLY, AND I MEAN, CAREFULLY

repeat until the whole pumpkin is cut into wedges. You should get about 4 wedges per half.

IMPORTANT STEP

run the knife down the pumpkin wedge's core to cut or scrape out the tough strings or fibers

LINE 'EM UP!

start with skin side down, then you'll rotate them to both sides throughout roasting

TIME TO SEASON!

start with good quality extra virgin olive oil, avocado oil, coconut oil, butter or ghee

NEXT, THE SPICES

we use a combination of savoury (thyme, salt and pepper) and sweet (pumpkin spice) for maximum flavour

SPRINKLE, SPRINKLE, SPRINKLE

generously & alllllll over...

TIME TO BAKE!

at 400° for 45 minutes flipping on each side throughout baking

THERE THEY ARE!

the perfect Thanksgiving appetizer or side dish.

Sweet & Savoury: The best of both worlds.

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