Soft and tender, easy roasted pumpkin wedges with Parmesan cheese is one of the easiest and most delicious side dishes to make this fall. This recipe is also gluten-free and packed with flavor! It's a no-stress side that is perfect to serve any night of the week, especially on your Thanksgiving holiday table.
1poundkabocha pumpkin (kent or Japanese pumpkin)sliced into 3/4-inch thick wedges
1/2tbsp olive oil
1tsp Italian seasoning
1tsp soy sauce
1tsp balsamic vinegar
1/2tsp salt
1/2tsp ground black pepper
1tbsp Parmesan cheesefreshly grated (for topping)
1tsp fresh parsleyfinely chopped (for topping)
Instructions
Preheat the oven to 375°F.
Slice the pumpkin into 3/4-inch thick wedges. If the pumpkin is too difficult to cut into, you can microwave it for 1 minute or bake in the preheated oven for 10 minutes to soften it a bit before cutting into it, scooping out the seeds, and slicing.
Transfer the pumpkin wedges into a large mixing bowl. Add olive oil, Italian seasoning, soy sauce, balsamic vinegar, salt, and pepper. Toss to combine until well coated.
Spread the pumpkin evenly into a single layer on a half sheet pan and bake for 20-25 minutes, or until the pumpkin is fork tender. If a fork slides in easily when inserted, then it is fork tender and ready.
Transfer pumpkin onto a serving dish, sprinkle with parmesan cheese and parsley on top and serve immediately.