Tender Caramelized Pumpkin Wedges (Printable version)

Tender caramelized pumpkin wedges roasted with olive oil and herbs, offering natural sweetness and a savory touch.

# What you need:

→ Vegetables

01 - 1 medium pumpkin (about 2.5 lbs), peeled, seeded, and cut into wedges or cubes

→ Oils & Seasonings

02 - 2 tbsp olive oil
03 - 1 tsp sea salt
04 - 1/2 tsp freshly ground black pepper
05 - 1 tsp fresh thyme leaves or 1/2 tsp dried thyme
06 - 1/2 tsp smoked paprika (optional)

→ Garnish (optional)

07 - 2 tbsp chopped fresh parsley
08 - 1 tbsp toasted pumpkin seeds

# How To:

01 - Set the oven to 425°F. Line a large baking sheet with parchment paper.
02 - In a large bowl, combine the pumpkin wedges with olive oil, sea salt, black pepper, thyme, and smoked paprika until well coated.
03 - Spread the pumpkin pieces in a single layer on the prepared baking sheet, ensuring spacing between pieces for even cooking.
04 - Cook for 25 to 30 minutes, flipping the wedges halfway through, until golden brown and tender with caramelized edges.
05 - Transfer the roasted pumpkin to a serving platter. Optionally, garnish with chopped parsley and toasted pumpkin seeds. Serve warm.

# Expert Advice:

01 -
  • The tender, caramelized edges feel like a little secret you want to share with everyone you know
  • It turned something humble like pumpkin into a star side dish that everyone asked for again
02 -
  • Don't skip spacing the wedges apart—they won't caramelize properly if crowded
  • Flipping halfway through really makes a difference in achieving that sweet, roasted flavor
03 -
  • If your wedges are too thick, roasting time will need to increase but watch that caramelization so they don't dry out
  • Adding smoked paprika balances the pumpkin's sweetness and creates depth you'll crave again

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