Roasted Pumpkin Wedges
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.
- One 5-pound pumpkin
- 1 Tablespoon apple juice concentrate*
- 1 Tablespoon cinnamon
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.