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Discover the delightful flavors of Butter Garlic Roasted Pumpkin Wedges, a simple yet elegant dish that brings out the natural sweetness of pumpkin while adding a savory twist. This recipe is perfect for autumn gatherings or as a unique side dish for any meal. With a combination of melted butter, aromatic garlic, and fresh herbs, these roasted pumpkin wedges are not only easy to prepare but also bursting with flavor. In this article, we will guide you through the process of creating this delicious recipe, along with tips on ingredient selection, nutritional benefits, and serving suggestions.

Butter Garlic Roasted Pumpkin Wedges

Get ready to savor the essence of fall with these Butter Garlic Roasted Pumpkin Wedges! This easy weeknight dinner combines the natural sweetness of pumpkin with savory garlic and rich butter for a comforting side dish. Perfect for Thanksgiving gatherings or cozy nights at home, these wedges are simple to prepare and bursting with flavor. Try it tonight and elevate your meal with this seasonal delight. Save this recipe to enjoy all autumn long!
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Ingredients
  

1 medium pumpkin (approximately 3–4 pounds), peeled and cut into wedges

4 tablespoons unsalted butter, melted

4 cloves garlic, minced

2 tablespoons fresh rosemary, finely chopped (or 1 tablespoon dried)

1 teaspoon salt

½ teaspoon freshly ground black pepper

¼ teaspoon red pepper flakes (optional, for a hint of spice)

2 tablespoons olive oil

Fresh parsley, chopped, for garnish (optional)

Instructions
 

Preheat the Oven: Start by preheating your oven to 400°F (200°C) to ensure it’s hot enough for roasting.

    Prep the Pumpkin: Use a sharp knife to carefully peel the pumpkin, then cut it in half to remove the seeds. Next, slice the flesh into wedges about 1 inch thick. This ensures that they cook evenly and fully.

      Make the Butter Garlic Mixture: In a small mixing bowl, combine the melted butter, minced garlic, chopped rosemary, salt, black pepper, and red pepper flakes. Whisk these ingredients together until thoroughly blended, creating a fragrant marinade.

        Coat the Pumpkin Wedges: Transfer the pumpkin wedges to a large mixing bowl. Drizzle the olive oil over them and gently toss until the wedges are evenly coated. Next, pour the butter garlic mixture over the pumpkin and toss again, ensuring every wedge is generously covered.

          Arrange on Baking Sheet: Line a large baking sheet with parchment paper to facilitate easy cleanup. Spread the pumpkin wedges in a single layer on the sheet, making sure they are not overcrowded. If they don’t all fit, use a second sheet.

            Roast the Wedges: Place the baking sheet in the preheated oven and roast for 25–30 minutes. About halfway through the cooking time, flip the wedges to ensure even browning. They should become golden and tender enough to pierce with a fork.

              Check for Doneness: The pumpkin is perfectly roasted when the exterior is caramelized and the interior is tender. Keep an eye on them during the last few minutes of cooking to prevent over-browning.

                Garnish and Serve: Once done, take the wedges out of the oven and, if desired, sprinkle with freshly chopped parsley for a touch of color and flavor. Serve warm as a delicious side dish or as a delightful vegan-friendly appetizer.

                  Prep Time, Total Time, Servings: 15 minutes | 40 minutes | 4 servings