Roasted Pumpkin Wedges

with Cinnamon and Dried Cranberries

By The Taste for Life Test Kitchen
Prep Time
60 minutes
Number of Servings
Serves 4
Ingredients
  • 1 (2-3 lb) pumpkin, halved, seeded, cut into 1-inch-thick wedges
  • 1 Tbsp oil
  • 2 Tbsp orange juice
  • 1⁄2 tsp ground cinnamon
  • Salt
  • 1⁄2 cup dried cranberries
Directions
  1. Preheat oven to 400˚.
  2. Toss pumpkin wedges with oil, orange juice, cinnamon, and salt to taste.
  3. Roast for approximately 45 minutes, or until wedges are tender and starting to caramelize.
  4. Remove wedges from oven and toss with cranberries. Serve.
Nutrition Info
169 Calories, 3 g Protein, 0 mg Cholesterol, 36 g Carbohydrates, 23 g Total sugars (0 g Added sugars), 3 g Fiber, 4 g Total fat (1 g sat), 295 mg Sodium, ★★★★★ Vitamin A, ★★★ Vitamin C, ★★ Vitamin B2 (riboflavin), E, Potassium, ★ Vitamin B1 (thiamine), B3 (niacin), B6, Folate, Iron, Phosphorus
Contributor

The Taste for Life Test Kitchen

The Taste for Life staffers have a wide variety of backgrounds and dietary needs. We're always experimenting in the kitchen, and love to share what we cook—and what we learn in the process.

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Tags
pumpkin
cranberries
appetizers
dessert

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