Ingrediently
Baked Pumpkin Wedges

Baked Pumpkin Wedges

Golden, tender pumpkin wedges roasted to perfection with a generous sprinkle of sea salt for a simple, earthy snack.

45 min

Cook time

4

Servings

Easy

Difficulty

~100

Calories

Nutrition (per serving)

100

Calories · kcal

2

Protein · g

5

Carbs · g

8

Fat · g

Ingredients

  • Crown Prince pumpkin — 1 medium
  • extra virgin olive oil — 2 tbsp
  • flaky sea salt — 1 tsp
  • cracked black pepper — 0.5 tsp

Method

  1. 1

    Preheat your oven to 200°C (180°C fan/gas mark 6).

  2. 2

    Wash the pumpkin, slice it in half, and scoop out the seeds and fibrous pulp.

  3. 3

    Cut the pumpkin into 2cm thick wedges, keeping the skin on for texture and structure.

  4. 4

    Place the wedges into a large mixing bowl and drizzle with the extra virgin olive oil.

  5. 5

    Toss the pumpkin thoroughly to ensure each piece is lightly coated in oil.

  6. 6

    Arrange the wedges in a single layer on the baking tray, ensuring they do not overlap.

  7. 7

    Bake in the preheated oven for 25-30 minutes, turning halfway through, until the pumpkin is tender and the edges are golden brown.

  8. 8

    Remove from the oven, sprinkle immediately with flaky sea salt and cracked black pepper, and serve warm.

Why this works

Roasting pumpkin caramelises its natural sugars, which creates a deep, nutty sweetness that perfectly balances the sharp, crystalline crunch of flaky sea salt.

Equipment

Large baking tray, Sharp chef's knife, Large mixing bowl

Scan your ingredients, get recipes

Photograph what's in your kitchen and get recipes that use only those — no extra shopping, no waste.