PUMPKIN SPICE SWEET POTATO WEDGES
"This is a great first bite of the meal: It's a simple way to feed that Thanksgiving pie-spice need!" says Alex.
Provided by Alex Guarnaschelli
Categories appetizer
Time 2h
Yield 4 to 6 servings
Number Of Ingredients 3
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
Spicy roasted pumpkin is a delicious way to enjoy autumn pumpkins and squashes. The spicing is light and helps to bring out the lovely sweet flavours.
Provided by Elaine Lemm
Categories Side Dish
Time 45m
Yield 6
Number Of Ingredients 7
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.
Nutrition Facts : Calories 97 kcal, Carbohydrate 19 g, Cholesterol 0 mg, Fiber 4 g, Protein 3 g, SaturatedFat 0 g, Sodium 53 mg, Sugar 8 g, Fat 3 g, ServingSize Serves 6, UnsaturatedFat 0 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
BAKED PUMPKIN WEDGES
A different way to serve pumpkin as a side dish. The subtle flavorings let the pumpkin taste come through very well
Provided by chef blade
Categories < 60 Mins
Time 50m
Yield 8 slices, 4 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 450.2, Fat 46.2, SaturatedFat 29.2, Cholesterol 122, Sodium 474.4, Carbohydrate 14.6, Fiber 2.6, Sugar 8.7, Protein 1.2
SPICY PUMPKIN SOUP
Make the most of seasonal squash in the early autumn and try a spicy pumpkin soup. You can toast the seeds, too, and add as a topping
Provided by Anna Glover
Categories Lunch, Starter
Time 1h35m
Number Of Ingredients 11
Steps:
- Heat the oven to 180C/160C fan/gas 4. Cut the pumpkin in half and remove the seeds with a spoon (see tip below). Cut into wedges or chunks (keep the skin on) and tip into a bowl. Put the garam masala, and 1 tsp each of the coriander and cumin into a small bowl and mix with 2 tbsp of the oil and season. Drizzle over the pumpkin and toss well to coat in the spiced oil. Transfer to a baking tray, spread out evenly and roast for 40-45 mins, turning halfway through cooking, until the pumpkin is very soft when pierced with a fork. Leave to cool on the tray for a few minutes.
- Heat the remaining 1 tbsp olive oil in a large saucepan and fry the onion with a pinch of salt for 10 mins until soft. Add the ginger, garlic and remaining spices and chilli flakes, and fry for a few more minutes until fragrant. Pour in the stock and bring to a gentle simmer.
- When the pumpkin is cool enough to touch, use a spoon to scoop the soft flesh from the skins. Add the soft pumpkin to the stock pan, discarding the skins. Remove from the heat and blitz the soup with a hand blender until creamy and smooth. Season to taste, adding extra chilli or garam masala if you like. Put back over a low heat and stir in the cream. Bring to a gentle simmer, then serve in bowls with a drizzle more cream and a pinch of chilli to serve. Top with toasted pumpkin seeds, if you like.
Nutrition Facts : Calories 315 calories, Fat 24 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 11 grams sugar, Fiber 8 grams fiber, Protein 5 grams protein, Sodium 0.59 milligram of sodium
SPICED PUMPKIN WEDGES
Warm spices delicious with tender roasted pumpkin, great side dish. From Modern Moroccan by Ghillie Basan
Provided by lindseylcw
Categories Vegetable
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 78.8, Fat 7.2, SaturatedFat 1, Sodium 149.5, Carbohydrate 3.9, Fiber 1.3, Sugar 1.2, Protein 0.8
SPICED POTATO WEDGES
These are a lovely accompaniment to, say, a soup and great for dunking
Provided by Silvana Franco
Categories Side dish, Snack
Time 40m
Number Of Ingredients 6
Steps:
- Make the dip. Ripple the mustard and honey through the mayonnaise in a small bowl. Cover and chill.
- Preheat the oven to fan 180C/ conventional 200C/gas 6. Cut each potato into eight wedges, then cook in boiling salted water for 5 minutes.
- In a large bowl, mix the butter and spice with a little seasoning. Drain the potatoes, then add to the bowl and shake. Transfer to two baking sheets and bake for 20-25 minutes, turning occasionally, until crisp and browned. Serve hot, with the dip.
Nutrition Facts : Calories 162 calories, Fat 4 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 29 grams carbohydrates, Fiber 3 grams fiber, Protein 4 grams protein, Sodium 0.14 milligram of sodium
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