Name: Garlic & Thyme Roasted Pumpkin Wedges
Ingredients: 1.2 kg Kent or butternut pumpkin (skin on, seeds removed, cut into thick wedges); 3 tablespoons olive oil; 4 garlic cloves (roughly chopped); 6 fresh thyme sprigs; 1 teaspoon flaky sea salt; 1 teaspoon black pepper (freshly cracked); 1 teaspoon smoked paprika; 0.5 teaspoons ground cumin; 1 teaspoon honey or maple syrup (optional, for extra caramelisation)

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Garlic & Thyme Roasted Pumpkin Wedges

The side dish that earns its place on every table. Thick pumpkin wedges roasted skin-on until deeply golden and caramelised, scattered with fresh thyme and golden garlic. Five ingredients, forty minutes, and everyone asks for the recipe. Naturally gluten-free, dairy-free, and vegan.

Course Appetizer, dinner, Side Dish

Cuisine American, Italian, Mediterranean

Keyword gluten free, healthy, roasted, vegan

Calories 404kcal

Ingredients

1.2 kg Kent or butternut pumpkin skin on, seeds removed, cut into thick wedges
3 tablespoons olive oil
4 garlic cloves roughly chopped
6 fresh thyme sprigs
1 teaspoon flaky sea salt
1 teaspoon black pepper freshly cracked
1 teaspoon smoked paprika
0.5 teaspoons ground cumin
1 teaspoon honey or maple syrup optional, for extra caramelisation

Instructions

Preheat oven to 220°C (200°C fan). Place a large dark roasting tray in the oven while it heats - a hot tray gives you a better caramelised base on the pumpkin.
Cut the pumpkin into thick wedges, about 4-5 cm at the widest point. Leave the skin on - it holds the wedge together during roasting and crisps up beautifully.
In a large bowl, toss the pumpkin wedges with the olive oil, smoked paprika, cumin, salt, and pepper until evenly coated. Add the honey or maple syrup if using and toss again.
Carefully remove the hot tray from the oven. Arrange the pumpkin wedges cut-side down in a single layer - do not overlap. Scatter the chopped garlic and thyme sprigs over the top.
Roast for 35-40 minutes, turning once at the halfway mark, until the pumpkin is deeply golden on the cut sides and completely tender when pierced with a knife. If the garlic starts to darken too quickly, scatter it on top rather than underneath for the second half of cooking.
Remove from the oven and rest for 5 minutes on the tray before serving. The wedges will continue to caramelise slightly as they rest. Serve straight from the tray.

Notes

NOTES

PUMPKIN VARIETY: Kent (Japanese) pumpkin gives the best flavour and caramelises beautifully. Butternut works well too and is easier to cut. Kent skin is edible once roasted - butternut skin is tougher and most people leave it.

GRANDMA'S PROVISIONS TIP: Replace the smoked paprika and cumin with 1-2 tsp of our Portuguese Spice Blend or South African Braai Rub for a deeper, smokier result with a little more warmth.

SERVING IDEAS: Excellent alongside roast chicken, grilled lamb, or as part of a grazing table. Also brilliant served over whipped yogurt or labneh with a drizzle of honey and fresh herbs as a starter.

MAKE IT A MEAL: Toss any leftover wedges through a warm salad with chickpeas, parsley, and tahini dressing - nothing goes to waste.

ALLERGEN NOTE: Naturally gluten-free, dairy-free, and vegan as written. Use maple syrup instead of honey to keep it strictly vegan. Always verify certified-GF labelling on spice blends if serving someone with coeliac disease.

Nutrition