The Best Roasted Pumpkin Wedges
User Reviews
4.9
The Best Roasted Pumpkin Wedges
Description
This recipe starts with Hokkaido pumpkin, known for its edible skin, sliced into 1.5 cm wedges. The wedges are coated in a blend of garlic, cumin, coriander, hot paprika, turmeric, salt, pepper, and olive oil, which infuses the pumpkin with warm, slightly spicy, and earthy flavors. Roasting at 400°F causes the wedges to develop a golden exterior while becoming tender inside, balancing textures.
The accompanying yogurt tahini dip combines Greek yogurt, tahini, za'atar spice, garlic, lemon juice, salt, and pepper, bringing a creamy, tangy, and herbaceous contrast to the roasted wedges. The dip adds moisture and deeper Middle Eastern flavors, working well with the spice-roasted pumpkin.
These wedges serve well as a side dish or snack and can be paired with other dips or presented plain as preferred. The recipe allows for substituting butternut squash if peeled beforehand.
The instructions note care when cutting the pumpkin due to hardness and suggest optional modifications like varying spices or omitting the dip if desired.
Ingredients
Roasted pumpkin:
- 1 small Hokkaido pumpkin 750 g/ 1.6 lb, Note 1
- 2 garlic cloves
- 1 teaspoon cumin Note 2, ground
- ½ teaspoon ground coriander
- 1 teaspoon paprika hot variety
- ½ teaspoon turmeric powder
- 3-4 tablespoons olive oil
- ½ teaspoon salt more to taste, fine sea salt
- ⅛ teaspoon black pepper ground
Yogurt tahini dip (Note 3):
- ⅔ cup Greek yogurt 165 g
- 1 tablespoon tahini
- 1 teaspoon za'atar spice blend
- 1 garlic clove
- lemon juice to taste
- salt fine sea salt
- black pepper
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
- Hokkaido pumpkin does not require peeling, but if substituting with butternut squash, peel before roasting.
- The spice blend is customizable; feel free to substitute or omit spices according to preference.
- The yogurt tahini dip is optional and can be replaced with other dips or served alongside other dishes.
- Exercise caution when cutting the pumpkin to avoid slips due to its hardness.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.9
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