Roasted Pumpkin Wedges With Sage 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 WEDGES WITH SAGE

Steps:

• When roasted pumpkin is tender but not completely soft, after 30 minutes, remove from oven. Turn oven to broil.
• Cut pumpkin into 2-inch wedges; poke sage leaves into flesh. Drizzle with olive oil and season with salt and pepper. Broil until wedges are sizzling and sage is crisped, about 6 minutes. Serve drizzled with additional oil, if desired.

ROASTED PUMPKIN WEDGES WITH HOT HONEY

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.

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.