Roasted Pumpkin Wedges

Staff Writer
Roasted Pumpkin Wedges
Anthony Stewart

This fall, instead of carving your pumpkin into a shameful face, roast it instead with this recipe. Cinnamon and apple juice add the perfect amount of sweetness to make this a great fall dish or Thanksgiving side.

Ready in
35 m
12
Servings
37
Calories Per Serving
Deliver Ingredients

Ingredients

  • One 5-pound pumpkin
  • 1 Tablespoon apple juice concentrate*
  • 1 Tablespoon cinnamon

Directions

Preheat the oven to 400 degrees.

Peel the pumpkin the same way you would peel a honeydew melon. Cut off the top and bottom so that pumpkin "stands" steady on your surface. To keep the pumpkin from moving, keep a wet towel underneath. Then, going from top to bottom with a sharp knife, filet the skin off. Next, cut pumpkin into long wedges. Remove pulp and seeds.

Season your wedges with cinnamon and apple juice concentrate.

On a large, nonstick baking sheet, bake for 25 minutes or until browned. Serve hot.

Pumpkin Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age.

Pumpkin Cooking Tip

Vegetable should typically be cooked as quickly as possible, as they can become bland and mushy, and lose vitamins and minerals.

Nutritional Facts

Total Fat
0.1g
0.2%
Sugar
4g
N/A
Protein
1g
3%
Carbs
9g
3%
Vitamin A
564µg
63%
Vitamin C
12mg
20%
Vitamin E
1mg
7%
Vitamin K
2µg
2%
Calcium
34mg
3%
Fiber
1g
4%
Folate (food)
21µg
N/A
Folate equivalent (total)
21µg
5%
Iron
1mg
6%
Magnesium
16mg
4%
Niacin (B3)
0.8mg
4%
Phosphorus
59mg
8%
Potassium
454mg
13%
Riboflavin (B2)
0.1mg
8.6%
Sodium
1mg
N/A
Zinc
0.4mg
2.9%

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