:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/couk/recipe/hTMk9icSfibPmqTsTRd5/c274cab8bc942de2558ad748ca1c9b.png "Pumpkin columns from the oven")
Source: margouillatphotos by Getty Images
Pumpkin columns from the oven
I learned this wonderful recipe for oven-baked pumpkin wedges from my grandmother and I've been making it off and on for years, especially in the fall when pumpkins are in season. It's easy to prepare, vegetarian and incredibly delicious. You can serve it as a main dish or as a side dish with meat or fish, depending on your preference.
Ingredients
- 1 large Hokkaido or butternut squash
- 2 Tablespoon olive oil
- salt and pepper to taste
- 2 cloves of garlic
- Fresh rosemary sprigs
- Optional: feta cheese for sprinkling
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Directions
To prepare the pumpkin wedges recipe preheat the oven to 200 degrees Celsius. In the meantime, wash the pumpkin, cut in half, remove the seeds and cut into wedges. In my experience, it is important to use sharp knives to cut the pumpkin easier.
Place squash wedges in a large bowl, add olive oil and mix well. Sprinkle generously with salt and pepper. Stir well until all the wedges are evenly seasoned. I recommend using really high quality olive oil as it brings out the flavor of the squash.
Peel garlic cloves and cut into thin slices. Rosemary sprigs wash and shake dry. Sprinkle both over the pumpkin wedges.
Then spread the spiced squash wedges on a baking sheet lined with parchment paper and bake in the oven for about 40-45 minutes, until the squash is soft and lightly browned.
If desired, you can sprinkle the baked pumpkin wedges with finely chopped feta cheese. This will give the dish an additional flavor. Suitable as a side dish or vegetarian main course.
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