These roasted squash and pumpkin wedges are simple, cozy, and quietly stunning on the table. Instead of hiding pumpkin in a pie, you let the vegetables be themselves, cut into generous wedges, tossed with a little oil, salt, pepper, and maybe herbs, then roasted until the edges caramelize and the insides turn sweet and silky.
Ingredients
Instructions
Preheat to 400°F (200°C). Line a baking tray with parchment if you like.
Toss wedges with oil, salt, pepper, and herbs if using.
Arrange in a single layer on tray. Drizzle with a little maple/honey if using.
Roast until tender and browned at the edges, flipping once halfway, about 25–35 minutes, depending on size.
Notes
To prepare the squash or the pumpkin, peel if desired (some skins roast tender), remove seeds, and cut into wedges or thick slices.
Serve these wedges alongside roast turkey, stews, or beans, and let people eat them as-is, scoop them onto their plates, or mash them a bit with their fork. They add color, warmth, and that unmistakable “harvest” feeling to any holiday spread.
Variations
Season with herbs, or roast onion quarters together with the butternut squash and pumpkin.
Source
The result is everything you want from a fall side dish, naturally sweet, deeply savory, and almost no work. It feels very much in the spirit of the first Thanksgiving, when squash and pumpkins would have been cooked plainly over the fire rather than buried under sugar and cream.
Food in U.S.A.