Fridge Friend Recipes
Pumpkin and Orange Juice Glazed Wedges recipe
Sweet-savoury pumpkin wedges glazed with orange juice and finished with a buttery sheen. The flavour is bright and caramelised, making a lovely side dish.
35 min · Easy · British Jump to method
Ingredients
- 800g Pumpkin
- 120ml Orange juice
- 30g Butter
- 1 tbsp Vinegar
| Nutrition | Per serving |
|---|---|
| Calories | 119 kcal |
| Protein | 1.4 g |
| Carbohydrates | 19.3 g |
| Fat | 4.2 g |
| Saturated fat | 2.5 g |
| Fibre | 3.1 g |
| Sugar | 8.2 g |
| Sodium | 18 mg |
Why this works
A relatively light, vegetable-based side dish that is low in calories and sodium, with modest fibre and natural sugars from pumpkin and orange juice.
Beta-carotene source. Pumpkin provides beta-carotene, which the body can convert to vitamin A to support vision and immune function.
Vitamin C contribution. Orange juice adds vitamin C, helping with antioxidant protection and iron absorption.
Low sodium. This recipe is naturally low in sodium, making it suitable for a heart-conscious diet.
Method
- Preheat the oven to 200°C (Fan 180°C, 392°F, Gas Mark 6).
- Cut the pumpkin into wedges and place in a roasting tin.
- Mix the orange juice with melted butter and a splash of vinegar, then toss with the pumpkin.
- Roast for 25–30 minutes, turning once, until tender and glazed.
- Serve warm with the pan juices spooned over.
Other Pumpkin Recipes
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