Air fryer recipe · Sides
Roasted Pumpkin Wedges
Soft roasted pumpkin wedges with a hint of spice.
- 20 minTotal time
- 190°CAir fryer
- 2Serves
- VegetarianDiet
Nutrition per serving
- 125kcal
- 2.4 gprotein
- 15.9 gcarbs
- 7.1 gfat
- 1.6 gfibre
Per serving, about 2 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- pumpkin3 cups wedges
- olive oil1 tbsp
- cinnamon1/2 tsp
- salt1/2 tsp
Method
Cut into wedges
Cut the pumpkin into even wedges about two centimetres thick. A steady thickness lets them cook through together, so the insides turn soft before the edges char too far.
Season
Toss the wedges with the olive oil, cinnamon and salt until lightly coated. The oil helps the cut faces caramelise and the cinnamon deepens the pumpkin's natural sweetness as it roasts.
Arrange
Lay the wedges in a single layer with a little space between them. Room around each wedge lets the hot air brown the edges instead of trapping steam and softening them into a pile.
Roast until tender
Roast at 190°C for 20 min, turning the wedges halfway, until the pumpkin is tender all the way through inside and browned, slightly crisp at the edges.
