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    Where Is My Spoon > Recipes > Vegetarian

    The Best Roasted Pumpkin Recipe (Spicy Wedges)

    Published by: Adina September 3, 2020 · Last modified: September 13, 2023 29 Comments

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    pinterest image for roasted pumpkin.

    Perfectly roasted pumpkin: an easy, versatile recipe for roasting pumpkin, you can enjoy the spicy wedges with yogurt dip or as a side dish.

    Jump to Recipe
    Spicy Roasted Pumpkin Wedges

    Learn how to roast pumpkin perfectly!

    Roasting is probably the best thing you can do to a fresh pumpkin, as it enhances the flavors and gives it a soft, creamy consistency that will not be entirely achieved when only cooking it on the stove.

    This roasted pumpkin recipe is the last one in this Pumpkin Series, and I could almost say that this time I saved the best for last. I love every other recipe I've posted during the past two weeks, but these spicy pumpkin wedges are my favorite.

    Not only because it is so thoroughly delicious but also because it is so straightforward to make and easy to change according to your taste.

    And if you would like to learn how to roast a whole pumpkin for other purposes, check out How to Roast a Pumpkin. You could use the homemade pumpkin puree to make savory dishes, pie, muffins, cheesecake, pumpkin cookies, and so on.

    Table of Contents
     [show]
    • Why is this such a great recipe?
    • Recipe ingredients
      • Some spice mixture ideas
    • How to roast pumpkin wedges?
    • Expert Tips
    • Recipe FAQ
    • How to serve?
    • What to do with the leftovers?
    • More pumpkin recipes

    Why is this such a great recipe?

    • Easy: All you have to do is cut, season, and bake the pumpkin wedges.
    • Versatile: You can spice the pumpkin pieces any way you like. And you can serve them as a side dish or as a main meal with a dip and a salad.
    • Healthy: The recipe is low-calorie, gluten-free, vegetarian, or vegan (if you don’t make the yogurt dip).
    • Seasonal and cheap: A delicious meal perfect for this time of the year and super cheap to make.

    Recipe ingredients

    listed ingredients for baking pumpkin and making yogurt tahini dip.

    Pumpkin:

    • What you can see in the photographs is a Hokkaido pumpkin, also called a red Kuri squash; it's one of the best pumpkins I know. And another bonus: you don't have to peel it!
    • If you choose another sort or butternut squash, then do peel them.
    • Don't try to roast slices of jack o' lanterns; that kind should be kept for decoration purposes only.

    Olive oil or any other oil you like (canola, sunflower, coconut oil, etc.).

    Spices:

    • The spice mixture can be changed according to your taste or needs at the moment.
    • I chose a Middle Eastern-inspired spice mix this time because I wanted to pair it with a yogurt tahini dip, but the sky is the limit regarding spices.
    • Use a few, use many, use any spice mixture you like, and let your mood or the main dish inspire you...

    Some spice mixture ideas

    • 3-4 TBS olive oil + 2 grated garlic cloves + 1 ts ground cumin + ½ ts ground coriander + 1 ts hot paprika powder + ½ ts turmeric powder + sea salt and black pepper to taste - this is the spice mixture featured today.
    • 3-4 TBS olive oil + salt and pepper to taste
    • 3-4 TBS olive oil + ½ ts hot smoked paprika powder + 1 ts sweet paprika powder + 2 grated garlic cloves + salt and pepper to taste
    • 3-4 TBS olive oil + 1 teaspoon dried thyme + ½ ts dried rosemary + 2 grated garlic cloves + salt and pepper to taste
    • 3-4 TBS olive oil + ½ ts ground cumin + 1 ts ground coriander + ⅛ ts nutmeg + red chili flakes or chili powder to taste + salt and pepper to taste
    • 3-4 TBS olive oil + 2 ts clear honey or maple syrup + 1 grated garlic clove + 1 TBS soy sauce + salt and pepper to taste
    • 3-4 TBS olive oil + pinch ground cloves + ½ ts cinnamon + 2 TBS brown sugar + a little salt
    • 3-4 TBS olive oil + 1 ts allspice + 2 TBS brown sugar + a little salt
    • and so on...

    How to roast pumpkin wedges?

    You can prepare the wedges in advance or just before roasting.

    Cut the pumpkin:

    • Use the tip of a sharp, large knife to pierce the spot where you want to start cutting. Carefully push the blade inside and cut all the way down. It’s not so easy cutting a pumpkin; please be careful as it might slip on the cutting board.
    • Halve the pumpkin. Remove the seeds and the insides with a large spoon (1).
    • Cut the Hokkaido or butternut squash into wedges, about 1.5 cm/ 0.6 inches thick, and place them in a large bowl or directly onto the prepared baking sheet (2).
    collage of two pictures of removing seeds from pumpkin and cutting it into wedges.

    Spice mixture:

    • Mix the grated garlic, spices, olive oil, salt, and pepper to taste (3).
    • Rub the wedges with the spice mixture until coated all over, and let them marinate until ready to roast them. You can roast them immediately if you like (4).
    collage of two pictures of a oil spice mixture and marinated pumpkin wedges in a bowl.
    • Place them in a single layer on a baking tray lined with parchment paper (5).
    • Bake in the hot oven at 200°C/ 400°F for about 25-30 minutes or until the roasted pumpkin wedges are soft, slightly caramelized, and crispy around the edges. The cooking time depends on the thickness of the pieces, the oven, and sometimes on the type of pumpkin you use.
    • In the meantime, make the yogurt tahini dip if desired. Mix all the ingredients and set aside (6).

    That's it! And the result is the best roast pumpkin wedges ever!

    collage of two pictures of raw pumpkin pieces on a tray and tahini dip in a bowl.

    Expert Tips

    • It’s preferable to use small pumpkins for cooking and baking; they have a better flavor. Large ones tend to be watery, and they lack flavor.
    • It’s crucial to roast the wedges at a higher temperature. If the heat is too low, the pieces will be relatively soggy. High temperature ensures soft flesh and crispy spots all over.

    Recipe FAQ

    Can I use different types of pumpkins?

    Yes, I love Hokkaido because it is very flavorful and doesn’t need peeling. But butternut squash, sugar pumpkin, or any other flavorful sort is fine.

    Do I need to peel the pumpkin?

    Hokkaido doesn't have to be peeled, but butternut squash (or any other pumpkins or squashes) needs peeling.

    What to do with the seeds?

    First, check if the shells have anything inside them; most of the pumpkins I buy in the grocery store only contain empty seeds.
    If the seeds are not empty, clean them thoroughly, mix them with a bit of olive oil and salt, and roast them in the oven until golden.

    How to store?

    Refrigerate the cooked pumpkin slices in an airtight container; they will be fine for 3-4 days.
    The dip keeps refrigerated for 3-4 days as well.
    You can reheat the oven-roasted pumpkin chunks if you like, but they taste just as delicious when cold or at room temperature.

    many pumpkin pieces sprinkled with parsley on a baking tray.

    How to serve?

    • This recipe serves two or three as a main dish and four as a side dish, but it can be easily doubled; use a baking tray that’s large enough or two of them. I often roast a double batch of pumpkin wedges; I love them so much I can have them at just about any meal.
    • Serve the roasted pumpkin with dip and salad as a main dish.
    • Serve the spicy wedges as a side for Christmas or Thanksgiving dinner, for instance. They go well with Dutch Oven Turkey, Christmas Chicken, and Butterflied Roast Chicken. Try them with Baked Chicken Leg Quarters or with Cast-Iron Chicken Breast.

    What to do with the leftovers?

    Lots of healthy meals!

    • Salads like this roast pumpkin salad. Add them to a grain salad like the roasted buckwheat salad or couscous salad.
    • Use it to make pumpkin soup.
    • Make sandwiches: Spread some cream cheese, hummus, or another vegan spread on a slice of bread, top with roasted pumpkin wedges, and add some thin cucumber or tomato slices, a lettuce leaf, and maybe a few drops of hot chili sauce (if you like it). Place another bread slice on top and cut it in half. So good!
    • Leftover roasted pumpkin wedges make a delicious snack for in-between just the way they are.
    Spicy Roasted Pumpkin Wedges

    Check out the web story for this recipe!

    More pumpkin recipes

    • Vegan roasted pumpkin soup with coconut milk, a super healthy pumpkin soup to keep you warm. #whereismyspoon #pumpkinsoup #veganpumpkinsoup #roastedpumpkin #pumpkinrecipes
      Vegan Roasted Pumpkin Soup
    • potato pumpkin sausage bake served with salad
      Pumpkin Potato and Sausage Bake
    • pumpkin frittata slice on a white small plate
      Pumpkin Frittata with Feta
    • brightly colored pumpkin rice in a dutch oven seen from above
      Pumpkin Rice
    • pumpkin almond flour bread sliced on a wire rack close up.
      Pumpkin Almond Flour Bread

    Do you like this recipe?

    Please leave a good rating in the recipe card below. Stay in touch through social media: Pinterest, Facebook, and Instagram. Don’t forget to tag me #whereismyspoon when you try a recipe!
    spicy oven roasted pumpkin wedges with dip.

    The Best Roasted Pumpkin Recipe (Spicy Wedges)

    Perfectly roasted pumpkin: an easy, spicy baked pumpkin recipe, you can enjoy this as a vegetarian meal with yogurt dip or as a side dish for meat, poultry or fish.
    4.85 from 59 votes
    Print Pin Share GrowSaved! Rate
    Course: Side Dishes
    Cuisine: American
    Prep Time: 15 minutes minutes
    Cook Time: 30 minutes minutes
    Total Time: 45 minutes minutes
    Servings: 3
    Calories: 386kcal
    Author: Adina
    Prevent your screen from going dark

    Ingredients 

    Roasted pumpkin:

    • 1 small Hokkaido pumpkin 750 g/ 1.6 lb, Note 1
    • 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
    • ½ teaspoon fine sea salt more to taste
    • ⅛ teaspoon ground black pepper

    Yogurt tahini dip:

    • ⅔ cup Greek yogurt
    • 1 tablespoon tahini
    • 1 teaspoon za'atar
    • 1 garlic clove
    • lemon juice to taste
    • fine sea salt
    • pepper

    Instructions

    • Preheat the oven to 400°F/200°C. Line a baking tray with parchment paper.
    • Halve pumpkin: Wash and dry the pumpkin. Use the tip of a sharp, large knife to pierce the spot where you want to start cutting. Carefully push the blade inside and cut all the way down. It’s not so easy cutting a pumpkin; please be careful as it might slip on the cutting board.
    • Cut into wedges: 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.
    • Spice mixture: In a small bowl, mix the grated 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: Place the wedges on the prepared baking tray lined. Roast for about 25-30 minutes until the wedges are as soft and slightly crispy around the edges.
    • 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.

    Notes

    1. Hokkaido is also called red Kuri squash; you will not have to peel it. Butternut squash can be used instead; butternut squash has to be peeled before roasting.

    Nutrition

    Serving: 1/3 | Calories: 386kcal | Carbohydrates: 28g | Protein: 13g | Fat: 27g | Saturated Fat: 4g | Polyunsaturated Fat: 22g | Cholesterol: 6mg | Sodium: 467mg | Fiber: 5g | Sugar: 13g
    Tried this Recipe? Pin it for Later!Mention @adinabeck or tag #WhereIsMySpoon!

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    Reader Interactions

    Comments

    1. Anca says

      November 15, 2016 at 11:08 am

      It looks really delicious. I love the colour of it. I will have to buy another pumpkin to try this recipe. x

      Reply
    2. Chris Scheuer says

      November 15, 2016 at 4:16 pm

      I could eat the whole panful! It looks delicious. I love those Hokkaido pumpkins that you don't have to peel!

      Reply
    3. Balvinder says

      November 16, 2016 at 2:46 am

      I love roasting vegetables and now that it is pumpkin and squash season this would be perfect to fix for the family! Thanks fro the reminder.

      Reply
    4. grace says

      November 16, 2016 at 2:09 pm

      this looks like it must be so creamy on the inside! love the seasonings you used, and that dip seals the deal!

      Reply
    5. Monica says

      November 16, 2016 at 8:27 pm

      This is perfectly autumnal and perfect for Thanksgiving. I could make a meal out of this alone, as long as I get the whole pan.

      Reply
    6. Brie says

      December 15, 2016 at 3:09 pm

      YUM! We made this last night with an acorn squash and it tasted fantastic. The spice blend is so good, my husband asked if I could make a jar of it to have on hand for roasted veggies and baked fries! We left the skin on and it got super crispy creating a fun contrast to the creamy squash. Thanks for such a simple and delicious recipe Adina 🙂

      Reply
      • Adina says

        December 15, 2016 at 9:03 pm

        I am so glad you liked it, Brie. I love to hear it when someone tries one of my recipes.

        Reply
    7. Nammi says

      November 14, 2017 at 4:20 am

      yumm!!! looks so nice. My boys are picky when it comes to certain vegetables one of them is pumpkin maybe this might change their minds 🙂

      Reply
    8. Brian Swarthout says

      November 22, 2017 at 8:39 pm

      I made these. I added two teaspoons of dark brown sugar, they were excellent. Emphasis of the "were" because we ate them all up!

      Reply
      • Adina says

        November 22, 2017 at 9:25 pm

        Thank you for the feedback, Brian. I am glad you liked them, we love them too. ?

        Reply
    9. Jim says

      August 08, 2018 at 12:00 pm

      Love your site! May I please begin receiving your newsletter and updates?

      Reply
      • Adina says

        August 08, 2018 at 12:11 pm

        Hi Jim. Thank you. You have to sign up to receive emails. In the box on the right sidebar.

        Reply
    10. Kankana Saxena says

      August 31, 2019 at 7:01 am

      I can finish these roasted pumpkin wedges in one sitting. Huge fan of pumpkins 🙂

      Reply
      • Adina says

        August 31, 2019 at 11:21 am

        Me too. I even put the wedges in sandwiches. 🙂

        Reply
    11. Maria Pasceri says

      November 01, 2020 at 12:34 am

      Omg delicious. It was our Halloween treat! My husband is Israeli and loved the spices and Tahini. This is a keeper thank you!

      Reply
      • Adina says

        November 01, 2020 at 9:12 am

        Thank you for the feedback, Maria, so glad you both liked it. 🙂

        Reply
    12. Susan says

      October 08, 2022 at 4:46 pm

      5 stars
      My favorite way to eat pumpkin now. Thank you for sharing this recipe. It’s so good, I ate about a third of it, the first time I made it.

      Reply
      • Adina says

        October 08, 2022 at 8:08 pm

        Thank you so much for the feedback, Susan!

        Reply
    13. Sheila says

      October 12, 2022 at 5:35 pm

      5 stars
      OMG the pumpkin was sooo good, thanks for sharing!

      Reply
      • Adina says

        October 13, 2022 at 7:19 am

        Thank you for the feedback, Sheila.

        Reply
    14. Sean says

      October 12, 2022 at 5:51 pm

      5 stars
      It looks amazing and it tastes even better! 😋 My kids were upset why there isn't more of it

      Reply
      • Adina says

        October 13, 2022 at 7:19 am

        So happy to hear it, Sean. I wish my kids were upset about not enough pumpkin. 🙂 🙂

        Reply
    15. Radmila says

      October 16, 2022 at 1:38 pm

      5 stars
      It looks great! I will try this tonight, thank you for this recipe, Adina

      Reply
    16. JohnH. says

      October 16, 2022 at 1:56 pm

      5 stars
      Best roasted pumpkin recipe ever! Thanks for sharing

      Reply
    17. JAKUB says

      November 04, 2022 at 2:16 pm

      5 stars
      Really the best roasted pumpkin recipe that I tried

      Reply
      • Adina says

        November 04, 2022 at 2:42 pm

        So happy to hear it! Thank you.

        Reply
    18. OliverG says

      November 07, 2022 at 2:51 pm

      5 stars
      It looks great and was soooo delicious, I love pumpkins! I'll subscribe for more pumpkin recipes

      Reply
    19. Jen says

      January 28, 2023 at 9:19 pm

      5 stars
      Love this one! The dip, the spice blend- mmm! Have made a few times and tonight we did a veg mix as we had only half a pumpkin- of course worked well with the other veggies too- broccoli, potato, red bell pepper.

      Reply
      • Adina says

        January 29, 2023 at 10:06 am

        Hi Jen. That sounds great; I often add veggies too. Thank you for the feedback.

        Reply

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