Roasted Pumpkin Wedges
Forget sweet potatoes and mashed potatoes. This is our favorite side and doubles as a simple meat-free main packed with flavor.
2lb (1kg) pumpkin, cut into wedges
2 tbsp olive oil
pinch chili flakes and sea salt
1 garlic bulb
4 sprigs fresh thyme, leaves picked
5oz (150g) fresh feta, crumbled (optional)
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Preheat the oven to 356°F (180°C). Put the wedges in a ziplock bag. Add olive oil, salt and chili flakes into the bag. Let the pumpkin marinate for about 15 minutes. Arrange the pumpkin wedges in a baking dish. Break the garlic bulb into cloves and nestle them, unpeeled, around the pumpkin. Scatter the thyme leaves over the pumpkin.
Roast for 25-30 minutes, or until tender and lightly charred. Add the feta for the last 5 minutes of cooking. Serve and enjoy.