Yield: 3 | Prep Time: 15 MINUTES | Cook Time: 30 MINUTES | Total Time: 45 MINUTES
Easy, spicy baked pumpkin wedges are the perfect vegetarian dish with simple yoghurt tahini dip and a fabulous side dish for meat, poultry, or fish. These perfectly roasted pumpkins are outrageously delicious, healthy, low-calorie, gluten-free, vegan, not to mention easy and quick to make!
Ingredients
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Roasted pumpkin
750 g/ 26.5 oz Hokkaido pumpkin, one small (See note)
2 garlic cloves
1 teaspoon ground cumin
½ teaspoon ground coriander
1 teaspoon hot paprika powder
½ teaspoon turmeric powder
3-4 tablespoons olive oil
salt and pepper to taste
Yogurt tahini dip:
150 g/ 5.3 oz/ about 2/3 cup Greek yoghurt
1 tablespoon tahini
1 teaspoon za’atar
1 garlic clove
lemon juice, to taste
fine sea salt
pepper
How to make Roasted Pumpkin Recipe (Spicy Wedges)
Step 1: Prepare the oven. Preheat it to 200 degrees C or 400 degrees F.
Step 2: Wash the Hokkaido pumpkin and pat dry. No need to peel if you are using this kind. But if using butternut squash or alike, peel after washing. Discard the seeds and slice into around 1.5cm or 0.6-inch thick wedges. Transfer in a bowl or if baking directly in a casserole dish.
Step 3: Add the roughly chopped garlic and spices in a small bowl. Mix well. Add in the olive oil and stir to combine. Season with salt and pepper to taste.
Step 4: Add the mixture on the pumpkin wedges. Using your hands, rub well so the wedges are evenly coated. Let it sit for a while or if using already, roast for about 25 to 30 minutes or until soft. You can check the wedges after 20 minutes.
Step 5: Remove from the oven and serve immediately. Perfect with a yoghurt tahini dip or as a side dish.
To make the Yogurt Tahini Dip:
Step 1: In a small bowl, add the Greek yoghurt, tahini, za’atar, grated garlic clove and salt, pepper, and lemon juice. Stir well.
Notes:
Also called Red Kuri squash, if using Hokkaido just wash, no need to peel. Or use butternut squash instead but this kind needs to be peeled first before using.
Nutrition facts:
Amount Per Serving: CALORIES: 386 TOTAL FAT: 27g SATURATED FAT: 4g TRANS FAT: 0g UNSATURATED FAT: 22g CHOLESTEROL: 6mg SODIUM: 467mg CARBOHYDRATES: 28g FIBER: 5g SUGAR: 13g PROTEIN: 13g
Ingredients
- Roasted pumpkin
- 750 g/ 26.5 oz Hokkaido pumpkin, one small (See note)
- 2 garlic cloves
- 1 teaspoon ground cumin
- ½ teaspoon ground coriander
- 1 teaspoon hot paprika powder
- ½ teaspoon turmeric powder
- 3-4 tablespoons olive oil
- salt and pepper to taste
- Yogurt tahini dip:
- 150 g/ 5.3 oz/ about 2/3 cup Greek yoghurt
- 1 tablespoon tahini
- 1 teaspoon za'atar
- 1 garlic clove
- lemon juice, to taste
- fine sea salt
- pepper
Instructions
Step 1: Prepare the oven. Preheat it to 200 degrees C or 400 degrees F.
Step 2: Wash the Hokkaido pumpkin and pat dry. No need to peel if you are using this kind. But if using butternut squash or alike, peel after washing. Discard the seeds and slice into around 1.5cm or 0.6-inch thick wedges. Transfer in a bowl or if baking directly in a casserole dish.
Step 3: Add the roughly chopped garlic and spices in a small bowl. Mix well. Add in the olive oil and stir to combine. Season with salt and pepper to taste.
Step 4: Add the mixture on the pumpkin wedges. Using your hands, rub well so the wedges are evenly coated. Let it sit for a while or if using already, roast for about 25 to 30 minutes or until soft. You can check the wedges after 20 minutes.
Step 5: Remove from the oven and serve immediately. Perfect with a yoghurt tahini dip or as a side dish.
To make the Yogurt Tahini Dip:
Step 1: In a small bowl, add the Greek yoghurt, tahini, za'atar, grated garlic clove and salt, pepper, and lemon juice. Stir well.
Notes:
Also called Red Kuri squash, if using Hokkaido just wash, no need to peel. Or use butternut squash instead but this kind needs to be peeled first before using.
