Lemon-infused Pumpkin Wedges

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Recipe by Naomi Sherman


Net Carbs







Chocolate and hazelnut. Peanut butter and jelly. Strawberries and cream.

You’ve heard of all of these famous flavour pairings but I’ve accidently discovered a new taste match made in heaven.

Each Sunday, I roast up a big tray of pumpkin wedges to have in the fridge to add to my meals whenever I need some additional goodness to balance my macros.

One day, I was eating fish that I had squeezed some lemon juice over and I added some pumpkin.
Wow. The first bite of that deeply sweet roasted pumpkin, with the sharply acidic tang of the lemon to off-set it, blew my mind.

Now, when I meal prep my pumpkin, I use a lemon-infused olive oil to make life easy.
Two ingredients and five minutes work and you have a delicious side dish or the base to build on to make any number of meals.
I’ll say it again…TWO INGREDIENTS!

I love to sprinkle mine with toasted hemp seeds for an extra protein boost.
Make it for yourself and let me know what you think.



  • 1 kilogram of your pumpkin of choice, I like Jap pumpkin

  • 2 tablespoons of lemon-infused olive oil


  • Pre-heat your oven to 200⁰ C, conventional
  • Cut your pumpkin into six even wedges and remove the seeds.
  • Lay on a lined baking tray and drizzle generously with the olive oil.
  • Roast for 1 hour or until deeply caramelised, turning carefully halfway through and re-brushing the wedges with oil from the tray.
  • Serve as a side or pair with your wholegrain of choice, along with some feta and wilted kale.

Nutrition Facts

6 servings per container

  • Amount Per ServingCalories83.1
  • % Daily Value *
  • Total Fat 4.7g 8%
    • Total Carbohydrate 10g 4%
      • Protein 1.7g 4%

        * The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.