Perfectly roasted pumpkin: an easy, spicy and versatile recipe, you can enjoy this as a vegetarian meal with yogurt dip for instance or as a side dish for meat, poultry or fish.
My last recipe in this Pumpkin Series and I could almost say that this time I saved the best for last. I love every other recipe that I’ve posted during the past two weeks, but this one is really my favorite. Not only because it is so thoroughly delicious, but also due to the fact that it is so extremely easy to make and so easy to change according to your taste. That makes it a perfect choice for any kind of meal during the autumn/winter months: you could eat the pumpkin wedges as they are for lunch or dinner any day of the week, they don’t require much work or much time or you could have them as a side dish for your Sunday roast (or Thanksgiving turkey) or almost any other meat/poultry/ fish dish you can think of.
The spice mixture I used this time can be changed as well according to your taste or needs at the moment. I chose a Middle-Eastern inspired spice mix this time because I wanted to pair this with a yogurt tahini dip, but actually when it comes to spices the sky is the limit. Use a few, use many, use any spice mixture you like, let your mood or the main dish inspire you…
The pumpkin you can see in the photographs is a Hokkaido pumpkin, that’s why I didn’t need to peel the thing. If you choose butternut squash or another kind of pumpkin (make sure is a tasty one, there are many sorts that don’t have much of a taste), then do peel them. You could even prepare this dish in advance, cut the wedges, place them in the casserole dish, rub them with the spice mixture and let them marinade until ready to roast them. The roasting time is not an exact science either, it depends on how thick your wedges are, mostly. Check from time to time and stop roasting the pumpkin when it is as soft as you like it. This recipe serves two as a main dish and 4 as a side dish, but it can be easily doubled, just use a baking tray if you do.
- 1 small Hokkaido pumpkin, about 750 g/ 26.5 oz (butternut squash or other kind of tasty pumpkin can be used instead)
- 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
- Preheat the oven to 200 degrees Celsius/ 400 degrees Fahrenheit.
- Wash and dry the Hokkaido pumpkin, you don't have to peel this sort. If you are using butternut squash or other sort 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 in a casserole dish if you are baking them directly.
- In a small bowl mix together 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. 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 for about 25-30 minutes until the wedges are as soft as you like them. You could start checking after about 20 minutes already.
- Serve hot with yogurt tahini dip or as a side dish.
- For the yogurt tahini dip: mix together 150 g/ about ⅔ cup Greek yogurt with 1 tablespoon tahini, 1 teaspoon za'atar, 1 grated garlic clove and salt, pepper and lemon juice to taste.
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