Roasted Pumpkin Wedges


2-pound pumpkin

2 tablespoons olive oil

2 teaspoons sea salt

⅛ teaspoon ground clove

1 teaspoon ground cinnamon

⅛ teaspoon ground nutmeg

2 tablespoons packed brown sugar


Preheat oven to 325° Fahrenheit.

Carve open the pumpkin. Using a large metal spoon, scoop out the seeds and pulp. Discard pulp and save the seeds for roasting later. Use a sharp chef’s knife to cut the pumpkin into 1-inch-thick slices. Brush all over with olive oil. Season with salt, spices and brown sugar. Place slices on a rimmed baking sheet and cover with foil.

Roast covered for 90 minutes. Remove foil and increase heat to 375° Fahrenheit. Cook another 20 to 30 minutes, until the edges begin to caramelize. When done, remove from oven and allow to cool slightly before serving the roasted wedges.


Ingredients used in this recipe