| Prep: 20 mins | Cook: 35 mins – 40 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 180 | 12g | 2g | 20g |
| sugars | fibre | protein | salt |
| 7g | 3g | 4g | 0.8g |
Why I Love German Pumpkin Wedges with Rosemary and Sea Salt
As soon as I encountered the German delicacy known as Pumpkin Wedges with Rosemary and Sea Salt, I felt an immediate connection. There’s just something about pumpkin that conjures up images of autumn gatherings around a wood-burning stove, laughter echoing against stark wooden walls of rustic cabins in the heart of Montana. The bold and delectable flavor profile of this dish, mingling with the earthy aroma of rosemary and the robust hit of sea salt, is truly captivating.
The Inspirational Culinary Journey
Trying new flavors and drawing inspiration from different regions is something I’ve always been passionate about and, although this isn’t my usual Montana-influenced dish, there are parallels to be drawn. For instance, the way rosemary is used in this recipe reminded me of how Tia Mowry incorporates various herbs to exquisitely accentuate flavors in her dishes.
This unassuming recipe reminds me of the simple, yet flavorful, Montana rancher’s staple: grilled steak with garlic and rosemary . While distinct in their own ways, both dishes share the signature rustic simplicity and aroma that can only be associated with farm-to-table dining.
A Versatile Companion
One of the reasons why I adore the Pumpkin Wedges with Rosemary and Sea Salt is its versatility. This can double as a hearty appetizer or a savory side dish, complementing an array of main courses – from grilled bison burgers to venison steaks to roasted turkeys. You could even enjoy it as a wonderful contrast to the sweet notes in dishes like huckleberry pie.
Although not quintessentially American, this German-origin recipe surely has an appeal that transcends borders. Be it a weekday family dinner or a festive holiday feast, Pumpkin Wedges with Rosemary and Sea Salt can add a touch of warmth and shared love that every mealtime should represent.
What You’ll Need
- 3 medium-sized pumpkins
- 3 tablespoons extra-virgin olive oil
- 3 tablespoons fresh rosemary, minced
- 2 teaspoons coarse sea salt
- 1 teaspoon freshly ground black pepper
Method
Step One
Preheat your oven to 200 degrees Celsius/400 degrees Fahrenheit. While your oven is preheating, get out a large baking tray and grease it well with a bit of the extra-virgin olive oil.
Step Two
Wash your pumpkins under cold water. Once they are clean, cut them into wedges. You should end up with 6-8 wedges per pumpkin. Place your pumpkin wedges onto the greased baking tray.
Step Three
Drizzle the remaining extra-virgin olive oil over the pumpkin wedges. Make sure to evenly distribute the oil over each wedge. Once the wedges are well coated in oil, sprinkle over the minced rosemary.
Step Four
Sprinkle the coarse sea salt and freshly ground black pepper over the oiled and rosemary-sprinkled wedges. Try to distribute the salt and pepper as evenly as possible to ensure every wedge is seasoned.
Step Five
Place your baking tray in the preheated oven. Bake your pumpkin wedges for approximately 40-50 minutes or until they are golden brown and crispy. To ensure even cooking, turn the wedges over halfway through the cooking time.
Step Six
Once the pumpkin wedges are cooked to your liking, remove them from the oven. Allow them to cool slightly before serving. Enjoy your pumpkin wedges with rosemary and sea salt as a delicious and healthy side dish.
