Smoky Garlic Roasted Pumpkin Wedges
Perfectly roasted pumpkin wedges spiced with smoked paprika, cumin, and garlic. A delicious holiday side!
- 1 medium pumpkin (about 600g)
- 1/4 cup olive oil
- 5 cloves of garlic slightly crushed
- 1 tbsp maple syrup
- 1 and 1/2 tsp smoked paprika
- 1/2 tsp ground cumin
- 1/4 tsp salt
- 1/4 cup roasted slivered almonds
- fresh cilantro for topping
Preheat oven to 350°F (180°C) and line a baking sheet with parchment paper.
Wash the pumpkin with a clean brush. Cut it in half lengthwise and scoop out the seeds and strings. Discard.
Cut each half into about 1.5-inch slices and place the slices on the prepared baking sheet on a single layer. Do not stack them.
In a small bowl, combine the olive oil, crushed whole garlic cloves, maple syrup, paprika, cumin, and salt. Brush the pumpkin slices with the flavored olive oil on each side. Add the crushed garlic cloves to the baking sheet as well.
Roast for 15 minutes. Remove from the oven, carefully flip the pumpkin slices and bake for another 15 minutes, or until golden brown.
Transfer to a serving plate and top with the slivered almonds and fresh cilantro!
Roasted pumpkin is best served the same day but will keep for up to 3 days in the refrigerator.
Serving: 1gCalories: 251kcalCarbohydrates: 22.4gProtein: 3.9gFat: 18.5gFiber: 6.8gSugar: 10.9g