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Detailed image of roast pumpkin wedges with feta and thyme leaves
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5 from 2 votes

Low FODMAP Roast Pumpkin Wedges

Low FODMAP roast pumpkin wedges recipe, topped with feta. The perfect appetizer for fall entertaining or side dish for the holiday period.
Prep Time20 minutes
Cook Time1 hour
Total Time1 hour 20 minutes
Course: Side Dish
Cuisine: Low Fodmap
Keyword: feta, pumpkin, roast pumpkin
Servings: 4 people


  • 2 lbs | 1kg Japanese pumpkin / kabocha squash
  • 3 tbsp olive oil
  • 1 tbsp thyme
  • 2 tsp rosemary
  • 1 tsp oregano
  • 1 tsp paprika
  • 2 tsp kosher salt
  • Pinch of black pepper
  • 5.3 oz | 150g feta cheese crumbled
  • 2 tbsp pumpkin seeds / pepitas (optional)


  • Preheat oven to 400ºF | 200ºC and line a large baking tray with parchment paper.
  • With a sharp long knife, cut pumpkin in half (leaving the skin on) and remove seeds with a tablespoon. Using the ridges in the pumpkin skin, cut into wedges of 1-inch | 2,5 cm wide.
  • Place wedges in a big ziplock bag and add olive oil, herbs and spices. Close the bag and massage the pumpkin wedges for a couple of minutes until well coated on all sides with the herbed mixture. You can also massage the pumpkin directly on the baking tray with your hands. Leave to marinate for 15 minutes or roast immediately.
  • Open the bag and lay out pumpkin wedges on the baking tray, spaced apart.
  • Roast pumpkin for 40-60 minutes, in the middle-top of the oven, flipping halfway though. The pumpkin wedges should be golden brown on top.
  • Remove from oven, crumble the feta cheese over the top and sprinkle with pepitas and some leftover thyme for garnish. Serve warm.