Roasted Pumpkin Wedges
INGREDIENTS
- 1kg pumpkin or butternut, in wedges (skin on)
- 3 tbsp olive oil
- 1 tsp chilli flakes
- 1 sprig rosemary, leaves picked
- Flaky sea salt
- Black pepper
NUTRITION
Per serving
180
Calories
3g
Protein
24g
Carbs
8g
Fats
METHOD
1
Pre-spice
Toss the wedges with oil, chilli flakes, rosemary, salt and pepper.
2
Roast
Spread on a tray in a single layer. Roast at 220C for thirty minutes, turning halfway.
3
Crisp finish
Increase to 230C for the last five minutes for the deepest caramelisation.
4
Serve
Pile onto a board with extra salt flakes and the pan juices spooned over.
VEG.ARMY TIP
Eat the skin — pumpkin and butternut skins go crisp and sweet at high heat.
