Sticky pumpkin wedges with roasted garlic
Delight your taste buds with Sticky Pumpkin Wedges, a sweet and savory dish featuring tender pumpkin caramelized with honey and olive oil, paired with aromatic roasted garlic. Perfect for a cozy fall meal!
- 30 Jan 2025
- Cook time 35 min
- Prep time 15 min
- 8 Servings
- 4 Ingredients
Sticky pumpkin wedges with roasted garlic is a simple yet delicious way to enjoy the flavors of autumn. This dish combines the natural sweetness of pumpkin with the rich, caramelized notes of roasted garlic. Perfect for a cozy dinner side or a fall gathering, it's sure to be a hit with family and friends.
Ingredients:
Instructions:
- Preheat your oven to 400°F (200°C).
- Carefully cut the pumpkin into wedges, making sure they are roughly uniform in size for even roasting.
- If the pumpkin has a thick skin, you may want to peel it off, but it's optional as the skin will soften during roasting.
- In a small mixing bowl, combine the honey, olive oil, and minced garlic. Stir well until the honey is fully blended with the oil and garlic.
- Place the pumpkin wedges in a large mixing bowl or directly onto a baking sheet lined with parchment paper.
- Pour the honey-garlic mixture over the pumpkin wedges.
- Use your hands or a spatula to carefully toss the wedges, making sure each piece is evenly coated with the sticky mixture.
- Spread the coated pumpkin wedges out on the prepared baking sheet. Make sure the wedges are in a single layer and not too crowded to ensure they roast evenly.
- Place the baking sheet in the preheated oven.
- Roast for about 25-30 minutes, or until the pumpkin wedges are tender and caramelized. You should be able to easily pierce them with a fork.
- Halfway through the roasting time, carefully flip the wedges to ensure even browning.
- Once the pumpkin wedges are tender and sticky, remove them from the oven.
- Let them cool for a few minutes before serving, as the honey glaze will be very hot and sticky initially.
8. Optional Garnish:
- For extra flavor, you can sprinkle the roasted pumpkin wedges with a little sea salt, chopped fresh herbs like parsley or thyme, or a squeeze of lemon juice before serving.
Tips:
- Choosing the Pumpkin: Select a firm, fresh pumpkin for the best flavor and texture. Sugar pumpkins or pie pumpkins are ideal types for roasting due to their sweetness and smooth texture.
- Cutting the Pumpkin: Use a sharp knife and exercise caution when cutting the pumpkin into wedges. Making a sturdy, flat base by cutting off one side first can help stabilize the pumpkin.
- Honey Substitute: If you prefer a vegan option, you can substitute the honey with maple syrup or agave nectar. Both will deliver a similar sweet, sticky finish.
- Roasting Temperature: Roast the pumpkin wedges at a high temperature, around 400°F (200°C), to achieve a nicely caramelized exterior while keeping the inside tender.
- Garlic Preparation: Roast the garlic cloves in their skins to prevent them from burning and to concentrate their flavor. Once roasted, the garlic will squeeze easily out of its skin.
- Serving Suggestions: For added flavor, sprinkle the finished wedges with a bit of sea salt and freshly cracked black pepper. You can also garnish with fresh herbs such as parsley or thyme.
These sticky pumpkin wedges with roasted garlic are a delightful autumn treat. The combination of sweet honey, rich roasted garlic, and tender pumpkin creates a dish that's both comforting and flavorful. Serve them as a side dish or enjoy them on their own – either way, they'll be a hit.
| Nutrition Facts | |
|---|---|
| Serving Size | 120 grams |
| Energy | |
| Calories 40kcal | 2% |
| Protein | |
| Protein 1.26g | 1% |
| Carbohydrates | |
| Carbohydrates 10g | 3% |
| Fiber 0.63g | 2% |
| Sugar 5g | 5% |
| Fat | |
| Fat 1.81g | 2% |
| Saturated 0.30g | 1% |
| Cholesterol 0.00mg | - |
| Vitamins | |
| Vitamin A 510ug | 57% |
| Choline 10mg | 2% |
| Vitamin B1 0.06mg | 5% |
| Vitamin B2 0.13mg | 10% |
| Vitamin B3 0.73mg | 5% |
| Vitamin B6 0.08mg | 5% |
| Vitamin B9 20ug | 5% |
| Vitamin B12 0.00ug | 0% |
| Vitamin C 11mg | 12% |
| Vitamin E 1.27mg | 8% |
| Vitamin K 1.33ug | 1% |
| Minerals | |
| Calcium, Ca 27mg | 2% |
| Copper, Cu 0.16mg | 17% |
| Iron, Fe 0.98mg | 9% |
| Magnesium, Mg 15mg | 3% |
| Phosphorus, P 55mg | 4% |
| Potassium, K 410mg | 12% |
| Selenium, Se 0.45ug | 1% |
| Sodium, Na 1.43mg | 0% |
| Zinc, Zn 0.40mg | 4% |
| Water | |
| Water 110g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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