Baked Pumpkin Wedges Recipes

ROASTED PUMPKIN

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.

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.

BAKED PUMPKIN WEDGES

Steps:

• Heat oven to 350 F.
• Peel and clean pumpkin.
• Soften butter and mix with all spices, lemon and honey.
• Cut pumpkin into serving size wedges (as you would a canteloupe).
• Brush with the butter mixture.
• Place in casserole dish, curved edges up.
• Bake 30 minutes (or until fork tender) basting with the butter after the first 15 minutes.