Roasted Pumpkin Wedges


yeah, my baking tray is a bit grotty. Don’t judge me!

TMBL is keeping it simple today.

Because it’s a simple sort of day. The sort of day where you forget that the coffee pot is steaming hot and scald your hand (unleashing a torrent of vile words that you would never ordinarily utter), you forget to feed the dog so he starts howling like he’s in the middle of a Sarah McLachan commercial and you realise you haven’t put petrol in the car so you’re literally running on empty.

Days like those are soul-suckers and the very last thing you want to do at the end of them is cook.

So don’t.

Cut a pumpkin in half, roast it in the oven and you’re done.

so easy, so yummy

so easy, so yummy

Then pour a glass of wine the size of your head and drink it down. You deserve it.

Roasted Pumpkin Wedges (serves 3-4)

  • 1/2 large pumpkin
  • 2 tbsps bacon fat
  • sea salt
  • black pepper
  1. Scoop out the pulp and seeds in the pumpkin’s cavity (they can be used for composting, or roast the seeds for an easy snack). Cut the remaining pumpkin into thick wedges.
  2. Brush with the bacon fat and season liberally with salt and pepper.
  3. Roast at 400 for 20-25 minutes until the flesh is tender. Once cooked, it’s easy to scoop the flesh from the skin and enjoy.

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3 thoughts on “Roasted Pumpkin Wedges

  1. Pingback: Roasted Pumpkin & Cumin Soup | Things My Belly Likes

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