Perfectly roasted pumpkin wedges: an easy, versatile recipe for roasting pumpkin, you can enjoy the spicy wedges with yogurt dip or as a side dish.
Learn how to make perfect roasted pumpkin wedges! Check out different spice mixes that are great for seasoning roasted pumpkin.
Featured comments:
Yakub: Really the best roasted pumpkin recipe that I tried!
Brie: 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 ๐
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.
Not only because it is so thoroughly delicious but also because it is 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 Harry Potter's Pumpkin Juice, Skinny Pumpkin Filo Pie, Pumpkin Fruitcake, Pumpkin Almond Flour Bread, and so on.
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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 donโt make the yogurt dip).
- Seasonal and cheap: A delicious meal perfect for this time of the year and super cheap to make.
Recipe ingredients
Pumpkin: What you can see in the photographs is a Hokkaido pumpkin, also called a red Kuri squash (the link opens in a new tab); it's one of the best pumpkins I know. And another bonus: you don't have to peel it! If you choose another sort of butternut squash, then peel it.
- Don't try roasting slices of jack o' lanterns; that kind should be kept for decoration.
- Try this Hokkaido Pumpkin Pasta Sauce, too; it's so comforting and delicious!
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...
- You could try our Peri Peri Seasoning.
See the recipe card for full information on ingredients and quantities.
Spice mixture ideas for roasted pumpkin
- 3-4 TBS olive oil + 2 grated garlic cloves + 1 ts ground cumin + ยฝ ts ground coriander + 1 ts hot paprika powder + ยฝ 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 + ยฝ 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 + ยฝ ts dried rosemary + 2 grated garlic cloves + salt and pepper to taste
- 3-4 TBS olive oil + ยฝ ts ground cumin + 1 ts ground coriander + โ 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 + ยฝ 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?
Cut the pumpkin:
Step #1: Halve the pumpkin. Remove the seeds and the insides with a large spoon.
Step #2: Cut the halves into wedges, about 1.5 cm/ 0.6 inches thick, and place them in a large bowl or directly onto the prepared baking sheet.
Tips: Cutting a pumpkin is not the easiest task; please be careful, as it might slip on the cutting board. 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.
Season the wedges:
Step #3: Mix the grated garlic and all the spices in a small bowl. Add the oil.
Step #4: Rub the slices well to coat them. Leave to marinate for a while or roast immediately.
Step #5: Place them in a single layer on a baking sheet and bake them until soft, caramelized, and crispy around the edges.
Step #6: In the meantime, make the yogurt tahini dip if desired. Mix all the ingredients in a bowl.
Tips: The cooking time depends on the thickness of the pieces, the oven, and sometimes on the type of pumpkin you use.
You could also make a Spicy Peri Peri Dip or a refreshing Yogurt Mint Dip.
More Tips
Itโs preferable to use small pumpkins for cooking and baking; they have a better flavor. Large ones tend to be watery, and they lack flavor.
Itโs 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 FAQs
Yes, I love Hokkaido because it is very flavorful and doesnโt need peeling. But butternut squash, sugar pumpkin, or any other flavorful sort is fine.
Hokkaido doesn't have to be peeled, but butternut squash (or any other pumpkins or squashes) needs peeling.
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 sheet thatโs large enough or two of them.
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.
What to do with the leftovers?
Salads like this roast pumpkin salad. Add them to a grain salad like the roasted buckwheat salad or couscous salad.
Use it to make vegan roasted pumpkin soup.
Make sandwiches: Spread some cream cheese, our easy 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.
What to serve with roasted pumpkin?
Recipe
The Best Roasted Pumpkin Wedges
Ingredients
Roasted pumpkin:
- 1 small Hokkaido pumpkin 750 g/ 1.6 lb, Note 1
- 2 garlic cloves
- 1 teaspoon ground cumin Note 2
- ยฝ teaspoon ground coriander
- 1 teaspoon hot paprika powder
- ยฝ teaspoon turmeric powder
- 3-4 tablespoons olive oil
- ยฝ teaspoon fine sea salt more to taste
- โ teaspoon ground black pepper
Yogurt tahini dip (Note 3):
- โ cup Greek yogurt 165 g
- 1 tablespoon tahini
- 1 teaspoon za'atar
- 1 garlic clove
- lemon juice to taste
- fine sea salt
- pepper
Instructions
Roasted pumpkin:
- Preheat the oven to 400ยฐF/200ยฐC. Line a baking sheet 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. Itโs not so easy cutting a pumpkin; please be careful, as it might slip on the cutting board.1 small Hokkaido pumpkin
- 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.2 garlic cloves + 1 teaspoon ground cumin + ยฝ teaspoon ground coriander + 1 teaspoon hot paprika powder + ยฝ teaspoon turmeric powder + 3-4 tablespoons olive oil + ยฝ teaspoon fine sea salt + โ teaspoon ground black pepper
- 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 Dip:
- Make the dip: Mix Greek yogurt, tahini, za'atar, grated garlic clove and salt, pepper, and lemon juice to taste.โ cup Greek yogurt/ 165 g + 1 tablespoon tahini + 1 teaspoon za'atar + 1 garlic clove + lemon juice + fine sea salt + pepper
- Serve hot with yogurt tahini dip or as a side dish.
Notes
- Pumpkin: 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.
- Spices: These spices are optional, but the mixture is delicious. You can use other spices or seasoning mixtures you like. Check the blog post for more ideas.ย
- Dip: It's optional. You can serve the roasted pumpkin wedges with any other dip you like or leave the dip and serve the wedges as a side dish for another main course.ย
Radmila says
It looks great! I will try this tonight, thank you for this recipe, Adina
Sean says
It looks amazing and it tastes even better! ๐ My kids were upset why there isn't more of it
Adina says
So happy to hear it, Sean. I wish my kids were upset about not enough pumpkin. ๐ ๐
Sheila says
OMG the pumpkin was sooo good, thanks for sharing!
Adina says
Thank you for the feedback, Sheila.
Susan says
My favorite way to eat pumpkin now. Thank you for sharing this recipe. Itโs so good, I ate about a third of it, the first time I made it.
Adina says
Thank you so much for the feedback, Susan!
Maria Pasceri says
Omg delicious. It was our Halloween treat! My husband is Israeli and loved the spices and Tahini. This is a keeper thank you!
Adina says
Thank you for the feedback, Maria, so glad you both liked it. ๐
Kankana Saxena says
I can finish these roasted pumpkin wedges in one sitting. Huge fan of pumpkins ๐
Adina says
Me too. I even put the wedges in sandwiches. ๐
Jim says
Love your site! May I please begin receiving your newsletter and updates?
Adina says
Hi Jim. Thank you. You have to sign up to receive emails. In the box on the right sidebar.
Brian Swarthout says
I made these. I added two teaspoons of dark brown sugar, they were excellent. Emphasis of the "were" because we ate them all up!
Adina says
Thank you for the feedback, Brian. I am glad you liked them, we love them too. ?
Nammi says
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 ๐
Brie says
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 ๐
Adina says
I am so glad you liked it, Brie. I love to hear it when someone tries one of my recipes.
Monica says
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.
grace says
this looks like it must be so creamy on the inside! love the seasonings you used, and that dip seals the deal!
Balvinder says
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.
Chris Scheuer says
I could eat the whole panful! It looks delicious. I love those Hokkaido pumpkins that you don't have to peel!
Anca says
It looks really delicious. I love the colour of it. I will have to buy another pumpkin to try this recipe. x