Description
Soft and tender, easy roasted pumpkin wedges with Parmesan cheese is one of the easiest and most delicious side dishes to make this fall. Prep it in just minutes.
Ingredients
- 1 lb. kabocha pumpkin (kent or Japanese pumpkin), sliced into 3/4-inch thick wedges
- 1/2 tablespoon olive oil
- 1 teaspoon Italian seasoning
- 1 teaspoon soy sauce
- 1 teaspoon balsamic vinegar
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 tablespoon Parmesan cheese, freshly grated (for topping)
- 1 teaspoon fresh parsley, finely chopped (for topping)
Instructions
- Preheat the oven to 375 F.
- Slice the pumpkin into 3/4-inch thick wedges. If the pumpkin is too difficult to cut into, you can microwave it for 1 minute or bake in the preheated oven for 10 minutes to soften it a bit before cutting into it, scooping out the seeds, and slicing.
- Transfer the pumpkin wedges into a large mixing bowl. Add olive oil, Italian seasoning, soy sauce, balsamic vinegar, salt, and pepper. Toss to combine until well coated.
- Spread the pumpkin evenly into a single layer on a half sheet pan and bake for 20-25 minutes, or until the pumpkin is fork tender. If a fork slides in easily when inserted, then it is fort tender and ready.
- Transfer pumpkin onto a serving dish, sprinkle with parmesan cheese and parsley on top and serve immediately.
Notes
Equipment used: mixing bowl and baking sheet pan.
How to store: Store in an airtight container in the refrigerator for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Roasted
- Cuisine: American