Low FODMAP Roasted Pumpkin Wedges

This easy appetiser will be a perfect side dish to Thanksgiving dinner with a blend of sweet and salty aromas, these beautifully made roast pumpkin wedges will be delicious for the upcoming holiday season!

Low FODMAP Thanksgiving Appetiser- Roasted Pumpkin Wedges

Prep time: 20 minutes
Cook time: 1 hour
Serves: 4

Ingredients:
• 1 kg Butternut pumpkin, cooked
• 3 tbsp olive oil
•  1 tbsp, finely chopped thyme
•  2 tsp, finely chopped rosemary
•  1 tsp, finely chopped oregano
•  1 tsp nutmeg
•  2 tsp salt
•  ¼ tsp black pepper
•  150 g feta cheese

Method:

1. Preheat oven to 200°C / 400°F and line a tray with baking paper
2. With a knife, cut pumpkin in half (leave skin on) and remove seeds with tablespoon
3. Cut into 2.5 cm / 1-inch-wide wedges
4. Place wedges in a zip lock bag and add olive oil, herbs and spices
5. Close the bag and shake, coating the wedges with the herbed mixture
6. Leave to marinate for 15 minutes
7. Put the pumpkin wedges on the tray, evenly spaced apart
8. Roast pumpkin for 40-60 minutes, flipping halfway through
9. The wedges should be crispy and golden brown on top
10. Remove from oven & crumble the feta cheese over the top with any leftover herbs

Serve warm & enjoy!
Happy Thanksgiving 🙂

 

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