Roasted Pumpkin with Garlic and Thyme

Pumpkin wedges with caramelized edges and tender flesh that yields to a fork. The scent of roasted garlic and thyme fills the room as the skin starts to brown.

• Prep: 15 min
• Cook: 35 min
• Difficulty: Easy
• Calories: 167
• Protein: 3 g
• Carbs: 11 g
• Fat: 12 g

Ingredients

• 1 kg Pumpkin ( wedged )
• 4 pc Garlic ( crushed unpeeled )
• 3 tbsp Extra virgin olive oil
• 1 tbsp Thyme ( leaves )
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground

Instructions

1. Preparing the vegetable

   Cut the pumpkin into 3 cm thick wedges. Remove the seeds. Keep the skin if it's thin, as it softens during cooking.

2. Seasoning

   Arrange the wedges on a tray. Drizzle with olive oil. Sprinkle with thyme, gray salt, and pepper. Crush the garlic cloves with the flat of a knife and tuck them between the pieces.

3. Roasting

   Bake at 200°C. Turn halfway through. The pumpkin is ready when a knife tip sinks in like butter and the edges are well browned.

Chef's tips

• Don't crowd the tray; air needs to circulate so the pumpkin roasts instead of steaming in its own juice.
• The unpeeled garlic becomes a sweet, delicious puree that's perfect for spreading on the pumpkin.

Storage

Keeps for 3 days in the fridge in an airtight container. Reheat in the oven to maintain texture.