Roasted pumpkin wedges with brown sugar and cinnamon is a seasonal treat that is simple to make. It makes a great side dish with a little sweetness for holiday meals!
Cut the pumpkin in half and scoop out the seeds. Then cut the pumpkin into wide wedges, leaving the skin on. You will get 6-10 wedges per sugar pumpkin depending on its size.
Put the pumpkin wedges skin side down onto a parchment-lined baking sheet.
Gently rub the butter and brown sugar on each wedge, then top with a sprinkle of cinnamon and a pinch of salt.
Roast the pumpkin wedges in the preheated oven for about 30-40 minutes or until they are tender and just starting to brown.
Notes
Use sugar or pie pumpkins, they're smaller, sweeter, and more dense.
Don’t use jack-o-lantern pumpkins as they aren’t meant for cooking.