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Roasted sugar-pumpkin wedges with browned edges, olive oil, salt, and pepper.
The Gardening Chef

Roasted Sugar Pumpkin Wedges

A simple savory side of sugar pumpkin, olive oil, salt, and pepper. Roast with the skin on and scoop the tender flesh from the rind at the table.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 side-dish servings
Ingredients Equipment Method Notes

Ingredients
  

  • 1 sugar or pie pumpkin about 2 pounds whole
  • 1 tablespoon olive oil
  • 1/2 teaspoon pink Himalayan salt or kosher salt or to taste
  • 1/4 teaspoon ground black pepper

Equipment

  • 1 Chef’s knife
  • 1 Cutting board
  • 1 Spoon
  • 1 Sheet pan

Method
 

  1. Heat the oven to 400°F (200°C). Wash the pumpkin under running water and dry it. Set a cutting board on a damp towel so it stays put.
  2. With a sharp chef’s knife, carefully trim a thin slice from the bottom so the pumpkin stands securely. Keep fingers away from the blade. Cut down one side of the stem and through the pumpkin; turn and repeat on the other side to divide it. Do not force the knife through the hard woody stem. If the pumpkin is too hard to control, choose a smaller one rather than forcing the cut.
  3. Scoop out seeds and strings, saving the seeds for roasting. Cut the halves into roughly 8 wedges, about 1 inch thick at their widest part. Leave the skin on.
  4. Coat wedges with olive oil, salt, and pepper. Arrange on a sheet pan in one layer, with a cut face against the pan.
  5. Roast about 30–40 minutes, turning onto the other cut face halfway through. Begin checking at 25 minutes. A fork should slide easily into the thickest flesh and the edges should be golden. Serve warm; scoop the flesh away from any tough skin.

Notes

Choose a sound sugar or pie pumpkin such as Small Sugar, rather than a large watery carving type. Wedge thickness and variety affect roasting time. Refrigerate leftovers in a shallow covered container within 2 hours (1 hour above 90°F) and use within 3–4 days.