Description
Roasted Pumpkin Wedges with Parmesan Cheese is a flavorful side dish combining sweet, tender pumpkin with a savory, crispy Parmesan crust, perfect for fall meals or as a comforting vegetable side.
Ingredients
- 1 small sugar pumpkin or pie pumpkin (about 2 to 3 pounds), cut into wedges, seeds removed
3 tablespoons olive oil
1/2 teaspoon garlic powder
Salt and freshly ground black pepper, to taste
1/2 cup grated Parmesan cheese
Optional: chopped fresh rosemary or thyme for garnish
Instructions
Preheat your oven to 425°F (220°C).
- Place the pumpkin wedges in a large bowl and drizzle with olive oil.
- Sprinkle with garlic powder, salt, and pepper, then toss to coat evenly.
- Arrange the pumpkin wedges in a single layer on a baking sheet lined with parchment paper.
- Roast for 25-30 minutes, turning halfway through, until the pumpkin is tender and starting to caramelize.
- Sprinkle the grated Parmesan evenly over the pumpkin wedges.
- Return to the oven and roast for an additional 5-7 minutes until the cheese is melted and golden brown.
- Remove from the oven, garnish with fresh herbs if desired, and serve warm.
Notes
- Add smoked paprika or chili flakes for a spicy kick.
- Use nutritional yeast instead of Parmesan for a vegan-friendly version.
- Toss wedges with maple syrup before roasting for extra sweetness.
- Add toasted pine nuts or pumpkin seeds for crunch.
- Mix fresh herbs like sage or oregano into the olive oil before tossing.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in a preheated oven at 350°F (175°C) for 10-15 minutes to restore crispness. Avoid microwaving to keep cheese crust intact.
- Prep Time: 10 minutes
- Cook Time: 30-37 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 180
- Sugar: 5g
- Sodium: 250mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 5mg
