HOW TO ROAST PUMPKIN

Perfectly seasoned pumpkin wedges are oven roasted until soft and tender making them a great Thanksgiving or Fall appetizer or side dish!

Prep Time 15

Cook Time 45

Total Time 1

Servings wedges

Preheat the oven to 400°F and line a baking sheet with parchment paper.
Using a sharp chef's knife, carefully cut the pumpkin in half.
Scrape out the seeds using a spoon*
Cut the pumpkin halves into 1 1/2-inch thick wedges. You should get 4 wedges per half. Try your best to scrape or cut out all of the tough and stringy fibers...if you don't, they'll harden in the oven and basically ruin the entire dish!
Lay the wedges out in a single layer on the prepared sheet pan, skin side down. Drizzle the olive oil equally over top each piece.
Mix the seasoning in a small bowl ramekin.
Sprinkle it evenly over top. Use a basting brush or your hands to run the seasoning and oil all over the wedges. Be sure not to miss any of the flesh or it'll come out dry.
Bake for 45 minutes, flipping every 15 minutes. You're going to turn the wedges on all 3 sides during this process. Start with the skin side down, then, after 15 minutes, flip it over so one side of the pumpkin is touching the pan. 15 minutes after that, you'll flip it once more so the last side gets a chance to brown and caramelize on the pan. At the end of the 45 minutes, the bottom and two sides of the wedges will all have come in contact with the pan ensuring even cooking throughout. Garnish with fresh chopped herbs, if desired, and serve warm.

Don't forget to save the seeds and try out this easy recipe for roasting them!