Roasted Pumpkin Wedges with Pumpkin Seed Pesto

Take the pumpkin beyond pie. Roasting a pumpkin in wedges cuts down on cooking time, and makes for a fun and tasty side dish.

1 pie pumpkin, about 3 1/2 pounds
1 teaspoon dried herbs such as thyme, rosemary, or sage
1/2 bunch flat-leaf parsley
1 tablespoon mango chutney

Preheat the oven to 400 degrees. Line a baking sheet with parchment paper or a silicone liner.
Place the pumpkin on a cutting board. Using a small knife, cut around the stem.
Switch to a large knife and carefully cut the pumpkin in half. Remove all the seeds and set them aside. Cut the pumpkin into eight wedges. Using a spoon, scrape away and discard any loose stringy pulp that remains on the pumpkin.
Place the pumpkin wedges on the pan, coat with nonstick spray and sprinkle with herbs.
Roast for 40 minutes on center rack of oven.
While the pumpkin wedges are baking, separate the seeds from the pulp and rinse well in a strainer. Spread the seeds onto another lined sheet pan. Bake on the bottom rack of the oven, shaking the pan every five minutes. Once the seeds are lightly toasted and golden brown (about 15 minutes), remove the pan and let the seeds cool.
Place the pumpkin seeds, parsley, chutney, and 2 tablespoons of water in a blender or small food processor. Process until mostly smooth.
Remove the pumpkin from the oven, and serve each wedge with 1 tablespoon pesto.


Serving Size: Makes 8 wedges of pumpkin and 1/2 cup of pesto