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Pumpkin is a true allrounder in the low carb kitchen, as it can be used in a variety of sweet recipes but also as a savory side dish, for example as oven-roasted pumpkin wedges.

These oven-roasted pumpkin wedges are super easy & quick to prepare and will be the perfect keto side dish for any of your hearty meals.

Tip: Use red kuri squash, or orange Hokkaido pumpkin, instead of other kinds of squash.
It’s the easiest kind to prepare, as you can eat the skin and it has less carbs than most other kinds of squash.
 

Oven-Baked Pumpkin - Easy Keto Recipe
 

Oven-Baked Pumpkin - Easy Keto Recipe
 

OTHER SAVORY RECIPES:

  • Keto Apple Cider Vinegar Salad Dressing
  • Keto Cucumber & Tomato Salad With Garlic Salad Dressing
  • Sugar Free Creamy Keto Coleslaw Recipe
  • Keto Sausage Stuffed Mushrooms
  • Keto Shakshuka
  • Keto Hot and Sour Soup
  • KETO OVEN-BAKED PUMPKIN INGREDIENTS:

    This section is where I share a few suggestions and explanations for the ingredients you’ll need for this recipe.

    (You can find the exact amounts needed on the recipe card embedded below this section).

  • red kuri squash (Hokkaido squash)
    Using red kuri squash instead of other types of squash is recommended, as you don’t need to peel it and it has the lowest amount of carbs.
  • coconut oil
  • salt
  • Oven-Baked Pumpkin - Easy Keto Recipe
     

    Oven-Baked Pumpkin - Easy Keto Recipe
     

     

    HOW TO MAKE THE KETO OVEN-BAKED PUMPKIN:

     

    Easy Keto Oven-Baked Pumpkin Recipe Mobile Featured Image

    Yields6 Servings
    Prep Time10 minsCook Time30 minsTotal Time40 mins

    Ingredients:
     1 red kuri squash (Hokkaido squash)
     1 tbsp coconut oil
     salt

    1

    Preheat your oven to 350°F/180°C.
     

    2

    Wash your pumpkin and cut it in half.
    Scrape out the pumpkin seeds with a spoon and cut the pumpkin into wedges that are approx. 1" (2.5cm) thick.

    Place the wedges on a baking tray lined with baking paper.

    ☝︎ Red kuri squash, or orange Hokkaido pumpkin, is the preferred choice for this recipe, as you don't need to peel it and it's lower in carbs than most other kinds of squash.

    You can use butternut squash or other kinds of squash too, just keep in mind that you need to peel them before continuing to the next step and that you'll end up with a higher carb count.
     

    3

    If necessary, melt the coconut oil in your microwave or on your stove.
    Brush both sides of the pumpkin wedges with the coconut oil.

    Sprinkle a bit of salt and/or other spices of your choice over your wedges and place the baking tray in your oven.
     

    4

    Bake the pumpkin wedges for about 30 minutes in your preheated oven.
     

    Storage:
    5

    These keto oven-roasted pumpkin wedges taste best when they're fresh, but you can also keep them in an air-tight container in your fridge and store them for up to 3 days.

    Nutrition Facts

    Servings 6


    Amount Per Serving
    Calories 64
    % Daily Value *
    Total Fat 2.6g4%
    Total Carbohydrate 6.9g3%
    Protein 1.7g4%

    * Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

    Ingredients

    Ingredients:
     1 red kuri squash (Hokkaido squash)
     1 tbsp coconut oil
     salt

    Directions

    1

    Preheat your oven to 350°F/180°C.
     

    2

    Wash your pumpkin and cut it in half.
    Scrape out the pumpkin seeds with a spoon and cut the pumpkin into wedges that are approx. 1" (2.5cm) thick.

    Place the wedges on a baking tray lined with baking paper.

    ☝︎ Red kuri squash, or orange Hokkaido pumpkin, is the preferred choice for this recipe, as you don't need to peel it and it's lower in carbs than most other kinds of squash.

    You can use butternut squash or other kinds of squash too, just keep in mind that you need to peel them before continuing to the next step and that you'll end up with a higher carb count.
     

    3

    If necessary, melt the coconut oil in your microwave or on your stove.
    Brush both sides of the pumpkin wedges with the coconut oil.

    Sprinkle a bit of salt and/or other spices of your choice over your wedges and place the baking tray in your oven.
     

    4

    Bake the pumpkin wedges for about 30 minutes in your preheated oven.
     

    Storage:
    5

    These keto oven-roasted pumpkin wedges taste best when they're fresh, but you can also keep them in an air-tight container in your fridge and store them for up to 3 days.

    Easy Keto Oven-Baked Pumpkin

     

    MORE SAVORY RECIPES:

  • Keto Shephards Pie
  • Easy Keto Cheeseburger Muffins
  • Keto German Leek and Cheese Soup
  • Keto Tuna Avocado Balls
  • Keto Chicken Egg Drop Soup
  • Keto Garlic Deviled Eggs
  •  

     
    Keto Oven-Baked Pumpkin Pin
     
     

    Hello there!
    I'm Uliana, the creator of hungryforinspiration.com.
    The Low Carb/ Keto Lifestyle is my passion and I'm so happy that I can share my journey with you!
    Click here, to learn more about me.

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