Roasted Pumpkin Wedges With Sage Recipes
ROASTED PUMPKIN RECIPE (SPICY WEDGES)
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.
Provided by Adina
Categories Side Dishes
Time 45m
Number Of Ingredients 17
Steps:
- Preheat the oven to 200 degrees Celsius/ 400 degrees Fahrenheit.
- Cut pumpkin: Wash and dry the Hokkaido pumpkin, you don't have to peel this sort. However, if you use butternut squash or other kinds of pumpkin, you will have to peel those. 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 if you are baking them directly.
- Spice mixture: In a small bowl, mix the roughly chopped 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.
- 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 for about 25-30 minutes until the wedges are as soft as you like them. You could start checking after about 20 minutes already.
- Yogurt tahini dip: Mix Greek yogurt, tahini, za'atar, grated garlic clove and salt, pepper, and lemon juice to taste.
- Serve hot with yogurt tahini dip or as a side dish.
Nutrition Facts : ServingSize 1 /3, Calories 386 kcal, Carbohydrate 28 g, Protein 13 g, Fat 27 g, SaturatedFat 4 g, Cholesterol 6 mg, Sodium 467 mg, Fiber 5 g, Sugar 13 g, UnsaturatedFat 22 g
ROASTED PUMPKIN
This recipe for basic roasted pumpkin is so simple and very versatile. You can eat the sweet, fibrous flesh straight out of the shell with some olive oil, salt, and pepper, or you can get creative. Once you've roasted the pumpkin as directed below, consider making Pumpkin Wedges with Sage or Indian-Spiced Pumpkin.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Number Of Ingredients 4
Steps:
- Preheat oven to 400 degrees.
- Cut pumpkin in half; scrape out seeds.
- Drizzle pumpkin with olive oil, and season with salt and pepper. (Omit pepper if using in sweet dishes.)
- Place cut side down on a baking sheet. Roast until very soft, about 35 to 45 minutes.
Nutrition Facts : Calories 277 g, Fat 2 g, Fiber 9 g, Protein 6 g, Sodium 428 g
ROASTED PUMPKIN WEDGES WITH HOT HONEY
Roasting pumpkin not only brings out its natural sweetness, it also develops a creamy texture. Top it off with hot honey, and you have a unique way to serve pumpkin! Hot honey, which is infused with chiles, can be found next to the regular honey at the grocery store, or feel free to make your own using one of the many recipes found online. The peel can easily be removed once cooked.
Provided by France C
Categories Fruits and Vegetables Vegetables Squash Winter Squash Pumpkin
Time 45m
Yield 6
Number Of Ingredients 4
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
- Cut stem off pumpkin. Rinse and dry thoroughly. Carefully cut pumpkin in half vertically and scrape out seeds. Cut each half into 6 wedges, about 1 1/2 to 2 inches wide.
- Place wedges on their sides on the baking sheet and brush with 2 tablespoons olive oil. Sprinkle with salt and pepper.
- Roast in the preheated oven for 15 minutes. Flip wedges over and brush with remaining olive oil, then sprinkle with additional salt and pepper, if needed. Roast for 15 minutes more.
- Remove from the oven and place on a serving platter. Drizzle with hot honey and serve.
Nutrition Facts : Calories 150.7 calories, Carbohydrate 23.4 g, Fat 7 g, Fiber 1.2 g, Protein 2.3 g, SaturatedFat 1.1 g, Sodium 2.8 mg, Sugar 11.7 g
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- Cut off the top and the bottom of the pumpkin, and then cut it in half vertically. Remove the seeds and scrape the inside of the pumpkin to remove any strings. Cut into uniform wedges, about 3/4" wide, leaving the skin on. See photos above.
- Place the pumpkin wedges on a large baking sheet, drizzle with olive oil, and sprinkle with salt and pepper. Toss to coat.
- Bake for 30-45 minutes until tender and the pumpkin wedges start to brown and caramelize around the edges.
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