Roasted Pumpkin Wedges

Roasted Pumpkin Wedges
4 from 1 ratings
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
  1. Preheat the oven to 400 degrees.
  2. 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.
  3. Season your wedges with cinnamon and apple juice concentrate.
  4. On a large, nonstick baking sheet, bake for 25 minutes or until browned. Serve hot.