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As the leaves change color and the air turns crisp, fall brings a bounty of seasonal produce that invites us to explore new flavors and dishes. Among the harvest's stars, pumpkins stand out as a versatile ingredient that can be incorporated into both sweet and savory recipes. This Butter Garlic Roasted Pumpkin Wedges recipe showcases the delightful potential of pumpkin, transforming it into a mouthwatering side dish that complements any meal.

Butter Garlic Roasted Pumpkin Wedges

Embrace the cozy flavors of fall with these Butter Garlic Roasted Pumpkin Wedges, the perfect side dish for your Thanksgiving feast or a comforting weeknight dinner. This quick and easy recipe transforms pumpkin into a buttery, garlic-infused delight that's simple to prepare and packed with seasonal goodness. Enjoy the warm, inviting aroma as they roast to golden perfection. Save this recipe for later and make it part of your autumn traditions!
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Ingredients
  

1 medium pumpkin (about 3–4 pounds), peeled and cut into wedges

4 tablespoons unsalted butter, melted

4 cloves garlic, minced

2 tablespoons fresh rosemary, chopped (or 1 tablespoon dried)

1 teaspoon salt

½ teaspoon freshly ground black pepper

¼ teaspoon red pepper flakes (optional for some heat)

2 tablespoons olive oil

Fresh parsley, chopped, for garnish (optional)

Instructions
 

Preheat the Oven: Preheat your oven to 400°F (200°C).

    Prep the Pumpkin: Carefully peel the pumpkin and remove the seeds. Cut the flesh into evenly sized wedges, about 1-inch thick, to ensure they cook uniformly.

      Make the Butter Garlic Mixture: In a small bowl, whisk together the melted butter, minced garlic, chopped rosemary, salt, black pepper, and red pepper flakes.

        Coat the Pumpkin Wedges: Place the pumpkin wedges in a large mixing bowl. Drizzle the olive oil over the wedges and toss gently to coat. Then, pour the butter garlic mixture over the pumpkin and toss again until all wedges are evenly coated.

          Arrange on Baking Sheet: Line a large baking sheet with parchment paper for easy cleanup. Arrange the pumpkin wedges in a single layer, ensuring they aren't overcrowded (you may need two sheets).

            Roast the Wedges: Roast in the preheated oven for 25–30 minutes, flipping the wedges halfway through. They should be golden brown and tender when pierced with a fork.

              Check for Doneness: The pumpkin is done when it has a nice caramelized exterior and is tender throughout, typically after about 25–30 minutes of roasting.

                Garnish and Serve: Remove from the oven and sprinkle with fresh parsley, if using. Serve warm as a delicious side dish or a vegan-friendly appetizer.

                  Prep Time, Total Time, Servings: 15 minutes | 40 minutes | 4 servings