Roasted pumpkin wedges recipe

Name: Roasted pumpkin wedges
Total time: 40 min
Yield: 4 servings
Cuisine: British
Ingredients: 1 medium pumpkin; 2 tbsp olive oil; 1 tsp thyme; 1 tsp salt; 1/2 tsp black pepper

Simple roasted pumpkin wedges with olive oil, thyme and seasoning, ideal as a Halloween side dish for dinner.

40 min · Easy · British Jump to method

Ingredients

4 servings

1 medium pumpkin
2 tbsp olive oil
1 tsp thyme
1 tsp salt
1/2 tsp black pepper

Nutrition	Per serving
Calories	114 kcal
Protein	2.2 g
Carbohydrates	12.8 g
Fat	6.7 g
Saturated fat	0.9 g
Fibre	2.6 g
Sugar	2.8 g
Sodium	590 mg

Why this works

A simple, vegetable-based side dish that is relatively low in calories but quite high in sodium from the added salt.

Rich in carotenoids. Pumpkin provides beta-carotene, which the body converts to vitamin A and supports normal vision and immune function.

Good source of potassium. Pumpkin contributes potassium, which helps support normal blood pressure and muscle function.

Sodium is notable. The added teaspoon of salt makes this dish relatively high in sodium per serving, so it may not suit a low-sodium diet.

Method

Heat the oven to 200°C (Fan 180°C, 392°F, Gas Mark 6).
Cut the pumpkin into wedges and scoop out the seeds.
Put the pumpkin wedges in a roasting tin.
Drizzle the pumpkin wedges with olive oil.
Sprinkle the pumpkin wedges with thyme, salt and black pepper.
Toss the pumpkin wedges to coat them evenly.
Roast the pumpkin wedges for 30 minutes at 200°C (Fan 180°C, 392°F, Gas Mark 6) until tender and caramelised.
Serve the roasted pumpkin wedges hot as a side dish.

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