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Pumpkin wedges with goat’s cheese

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Served with a creamy goat's cheese, these Pumpkin wedges are the ultimate side or snack. Whip these up in no time and enjoy!

  • Serves8
  • Cook time40 minutes
  • Prep time10 minutes
Pumpkin wedges with goat's cheese


  • 2 (about 1kg each) butternut pumpkin halves, seeded, halved crossways
  • 2 tbs olive oil, divided
  • 1 large red onion, cut through root into 8 wedges
  • 140g unsalted butter, divided
  • 8g sage leaves (about ½ cup)
  • 1 tbs balsamic vinegar
  • 100g goat’s cheese or fetta
  • ¼ cup (50g) pepitas (pumpkin seeds), toasted

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Position oven racks in centre and lower third of oven and preheat oven to 250°C (230°C fan-forced). Place 2 large heavy baking trays in oven to preheat.Cut each piece of pumpkin lengthways into 2.5cm-thick wedges.
  2. Step 2

    In a large bowl, toss pumpkin with 1½ tbs oil and sprinkle with salt and pepper. Add pumpkin to preheated baking trays and cook, turning occasionally, for 20 mins. Toss onion and remaining ½ tbs oil in a bowl and add to baking trays. Rotate trays from front to back and top to bottom and cook for 15-20 mins or until pumpkin and onion are tender and caramelised. Transfer vegetables to a platter.
  3. Step 3

    Meanwhile, in a medium frying pan, stir 100g butter over medium heat for 2-3 mins or until nutty brown in colour. Add the sage and stir for 30 secs-1 min or until sage is crisp. Stir in remaining 40g butter and ½ tsp salt. Transfer to a heatproof bowl and cool slightly. Stir in vinegar.
  4. Step 4

    Spoon the sage brown butter over the vegetables. Add dollops of goat’s cheese and sprinkle with pepitas.