Spiced Pumpkin Wedges Recipes

ROASTED PUMPKIN RECIPE (SPICY WEDGES)

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.

PUMPKIN SPICE SWEET POTATO WEDGES

Steps:

• Preheat the oven to 375˚ F. Bake the potatoes in the center of the oven until tender but still firm in the center, 35 to 40 minutes. Let cool slightly, about 30 minutes. Cut each sweet potato lengthwise into 6 wedges and arrange cut-side up in a single layer on a baking sheet. Drizzle with olive oil (about 1/4 cup) and sprinkle with salt. Bake until crisp and browned around the edges, 25 to 30 minutes. Bring the brown sugar and 3/4 cup water to a simmer in a small saucepan. Stir in the pumpkin pie spice and cook over medium-low heat until syrupy, 3 to 5 minutes. Arrange the sweet potatoes on a platter and drizzle with the sauce.

SPICY ROASTED PUMPKIN WEDGES

Steps:

• 1. Preheat oven to 425°F and grease a rimmed baking sheet with nonstick spray. 2. Wash pumpkin and dry thoroughly. 3. To cut your pumpkin: First cut it in half using a sharp knife, just beside the stem. Using a spoon, remove the seeds from both halves. Cut each in half again, beside the stem and remove the stem and the other part of the base. Peel the pumpkin with a vegetable peeler. Then slice the pumpkin into wedges and layer evenly on a baking sheet. 4. In a small bowl, combine olive oil with the spices and add salt and pepper to taste. 5. Pour the mixture over wedges and toss well with hands or tongs. Make sure wedges are coated in the mixture. 6. Roast for about 25 to 30 minutes or until the wedges are soft and skin is crisp.

SPICED PUMPKIN WEDGES

Steps:

• Preheat oven to 200C 400°F.
• Grind the whole spices, cinnamon, chillies and salt in a pestle and mortar.
• add garlic and a little olive oil and pound to form a paste.
• rub spice mix over the pumpkin and place, skin side down in ovenproof dish or roasting pan.
• bake for 35 - 40 mins until tender.
• serve hot.

SPICY ROASTED PUMPKIN

Steps:

• Preheat the oven to 220 C / 425 F/ Gas 7
• Carefully wash the pumpkin or squash and dry thoroughly.
• Using a long, sharp knife carefully cut the pumpkin or squash into wedges or slices depending on the shape. Be careful when cutting as the pumpkin can easily slip, to make it easier put it onto a damp tea towel to help prevent it from slipping.
• Lay the wedges on to a large, roomy baking tray. The slices must be one layer and not overlapping. If you have more slices than can fit in one layer, then use two or more trays.
• Generously season with sea salt and black pepper.
• Sprinkle the mace, paprika and the thyme evenly over the wedges.
• Pour over the oil then roll the slices or wedges in the oil to make sure they are all well covered.
• Place the tray(s) into the preheated oven.
• Roast for between 30 and 40 minutes, longer if the pumpkin needs it. The skin should be slightly blistered and the flesh soft when pierced with a sharp knife.
• Remove the tray (s) from the oven and leave the pumpkin to cool ever so slightly then serve.
• If the skin is edible, then leave it on, otherwise, remove the skin, it should slip away quite easily.
• Or, cool the slices completely and use the lovely enhanced flavor in all your favorite recipes. The roasted pumpkin can also be pureed.
• You can also cook the pumpkin without the paprika and chili if you wish. The mace, salt and pepper is a must, though.