Pumpkin Wedges

by Editorial Staff

Summary

Prep Time	15 mins
Cook Time	20 mins
Total Time	35 mins
Course	Side Dish
Cuisine	European
Servings (Default: 2)

Ingredients

1 small pumpkin (se), (Hokkaido pumpkin)
1 tablespoon olive oil
1 teaspoon, leveled curry powder
1 teaspoon, leveled paprika powder
some chilli flakes, ground (caution! gets hot quickly)
some salt and pepper

Instructions

First the pumpkin is quartered and pitted. Then you can set up the quarters well and carefully cut the shell down with a sharp knife. Some also leave them on, it`s a matter of taste.
The pumpkin is now cut into wedges like potato wedges and placed in a freezer bag with the oil and spices. This is turned off well and then shaken properly.
Preheat the oven to 220 ° C and spread the pumpkin wedges on a baking sheet lined with baking paper. Bake for about 15-20 minutes. The pumpkin wedges should still be firm to the bite, so try it once after 15 minutes.
This goes well with lamb`s lettuce with mustard dressing and pumpkin seeds.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.