Lemon Infused Roast Pumpkin Wedges

recipe by Naomi Sherman
CATEGORY:

Nutrition Facts

DIETARY REQUIREMENTS: Gluten FreeSugar FreeDairy FreePlant BasedGrain Free
CALORIES
83.1kcal
protein
1.7g
carbs
10g
fat
4.7g
serves
6serves

Introduction

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.

Enjoy!

The recipe

Ingredients

1 kilogram of your pumpkin of choice, I like Jap pumpkin
2 tablespoons of lemon-infused olive oil

Directions

Step 1
Pre-heat your oven to 200⁰ C, conventional
Step 2
Cut your pumpkin into six even wedges and remove the seeds.
Step 3
Lay on a lined baking tray and drizzle generously with the olive oil.
Step 4
Roast for 1 hour or until deeply caramelised, turning carefully halfway through and re-brushing the wedges with oil from the tray.
Step 5
Serve as a side or pair with your wholegrain of choice, along with some feta and wilted kale.
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Recipe creator

about naomi sherman

Foodie, wife, mum, fierce friend, bad gardener and stunning photo taker.

Get to know Naomi.
about naomi
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