The Best Roasted Pumpkin Wedges
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4.9
192 reviews
Excellent
The Best Roasted Pumpkin Wedges
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Perfectly roasted pumpkin: an easy, spicy baked pumpkin recipe, you can enjoy this as a vegetarian meal with yogurt dip or as a side dish for meat, poultry or fish.
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Ingredients
Roasted pumpkin:
- 1 small Hokkaido pumpkin 750 g/ 1.6 lb, Note 1
- 2 garlic cloves
- 1 teaspoon ground cumin Note 2
- ½ teaspoon ground coriander
- 1 teaspoon hot paprika powder
- ½ teaspoon turmeric powder
- 3-4 tablespoons olive oil
- ½ teaspoon fine sea salt more to taste
- ⅛ teaspoon ground black pepper
Yogurt tahini dip (Note 3):
- ⅔ cup Greek yogurt 165 g
- 1 tablespoon Tahini
- 1 teaspoon za'atar
- 1 garlic clove
- lemon juice to taste
- fine sea salt
- pepper
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Instructions
Roasted pumpkin:
- Preheat the oven to 400°F/200°C. Line a baking sheet with parchment paper.
- Halve pumpkin: Wash and dry the pumpkin. Use the tip of a sharp, large knife to pierce the spot where you want to start cutting. Carefully push the blade inside and cut all the way down. It’s not so easy cutting a pumpkin; please be careful, as it might slip on the cutting board.1 small Hokkaido pumpkin
- Cut into wedges: Remove the seeds. Cut the pumpkin into wedges, about 1.5 cm/ 0.6 inches thick. Place them in a bowl or a casserole dish.
- Spice mixture: In a small bowl, mix the grated garlic and the spices. Add the olive oil and stir to blend. You could add more olive oil if you wish, but I don't find it necessary. Add salt and pepper to taste.2 garlic cloves + 1 teaspoon ground cumin + ½ teaspoon ground coriander + 1 teaspoon hot paprika powder + ½ teaspoon turmeric powder + 3-4 tablespoons olive oil + ½ teaspoon fine sea salt + ⅛ teaspoon ground black pepper
- Marinate: Pour the mixture over the pumpkin wedges and rub well with your hands to make sure that all the wedges are coated in the spice mixture. Leave to marinate for a while or roast immediately.
- Roast: Place the wedges on the prepared baking tray lined. Roast for about 25-30 minutes until the wedges are as soft and slightly crispy around the edges.
Yogurt Dip:
- Make the dip: Mix Greek yogurt, tahini, za'atar, grated garlic clove and salt, pepper, and lemon juice to taste.⅔ cup Greek yogurt/ 165 g + 1 tablespoon tahini + 1 teaspoon za'atar + 1 garlic clove + lemon juice + fine sea salt + pepper
- Serve hot with yogurt tahini dip or as a side dish.
Notes
- Pumpkin: Hokkaido is also called red Kuri squash; you will not have to peel it. Butternut squash can be used instead; butternut squash has to be peeled before roasting.
- Spices: These spices are optional, but the mixture is delicious. You can use other spices or seasoning mixtures you like. Check the blog post for more ideas.
- Dip: It's optional. You can serve the roasted pumpkin wedges with any other dip you like or leave the dip and serve the wedges as a side dish for another main course.
Nutrition Information
Show Details
Serving
1/3
Calories
386kcal
(19%)
Carbohydrates
28g
(9%)
Protein
13g
(26%)
Fat
27g
(42%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
22g
Cholesterol
6mg
(2%)
Sodium
467mg
(19%)
Fiber
5g
(20%)
Sugar
13g
(26%)
Nutrition Facts
Serving: 3servings
Amount Per Serving
Calories 386 kcal
% Daily Value*
| Serving | 1/3 | |
| Calories | 386kcal | 19% |
| Carbohydrates | 28g | 9% |
| Protein | 13g | 26% |
| Fat | 27g | 42% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 22g | 129% |
| Cholesterol | 6mg | 2% |
| Sodium | 467mg | 19% |
| Fiber | 5g | 20% |
| Sugar | 13g | 26% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
192 reviews
Excellent
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