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Roast Pumpkin Wedges

INGREDIENTS

  • 1 medium-large gem pumpkin or butternut squash
  • A generous glug of extra virgin olive oil
  • A nice pinch of salt
  • A good twist of pepper
  • A couple of sprigs of thyme or rosemary
Roast Pumpkin Wedges

METHOD

This is a super easy dish and a good alternative to potato to go with your supper.

  • Pre heat an oven to 180ºC
  • Cut the pumpkin or squash in half from top to bottom.
  • Scoop out the seeds.
  • Cut into wedges about 3cm thick at the skin.
  • Toss them in a bowl with olive oil and season well with salt and pepper.
  • Roughly pull the sprigs of herbs and mix through.
  • Arrange the wedges skin side down on a roasting tray and drizzle over the remaining oil mix from the bowl. Roast for 25-30 minutes until soft and browning at the edges.