Roast Pumpkin Wedges

Recipes Roast Pumpkin Wedges

A quick, easy and delicious vegetarian side dish that can be made and served alongside your favourite main meal!

10 min prep

30 min cook

4 serves

2.5 serves of veg

0.25 serves of fruit

Pre-heat oven to 200°C (180°C fan-forced) and scatter the pumpkin across a baking tray. Top with red onion, smoked paprika, olive oil and season with cracked pepper. Toss well to coat.
Place in the oven for 30 minutes or until pumpkin is tender.
Remove from the oven and crumble over the mint leaves and feta cheese. Top with roasted almonds and currants. Squeeze over the lemon juice and serve immediately.

Serving Suggestion: Mint can be swapped for 2 teaspoons dried mint. Currants can be swapped for sultanas or sugar-reduced dried cranberries.
Enjoy alongside one of our other salads such as our [lentil and bean summer salad] or [broccoli slaw] and pair with your choice of protein such as tofu, lentils, grilled chicken or fish.
Storage: Left over roast pumpkin can be stored in an airtight container in the fridge for up to 3 days.
Kids in the kitchen tips: Depending on your child’s age and skill, they can help measure the ingredients, scatter the fetta, currants and mint over the pumpkin before serving.

When preparing this recipe:

Double check the food label ingredient list for any allergens each time you purchase it.
Prevent any allergen contamination during preparation, cooking, and serving with proper hygiene and avoiding cross-contact with allergens.

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A quick, easy and delicious vegetarian side dish that can be made and served alongside your favourite main meal!