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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.
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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).
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.
HOW TO MAKE THE KETO OVEN-BAKED PUMPKIN:
Preheat your oven to 350°F/180°C.
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.
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.
Bake the pumpkin wedges for about 30 minutes in your preheated oven.
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.
6 servings
- Amount per serving
- Calories64
- % Daily Value *
- Total Fat 2.6g4%
- Total Carbohydrate 6.9g3%
- Protein 1.7g
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
Directions
Preheat your oven to 350°F/180°C.
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.
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.
Bake the pumpkin wedges for about 30 minutes in your preheated oven.
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.
Notes
MORE SAVORY RECIPES:
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