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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.
Course Side Dishes
Cuisine American
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 3
Calories 386kcal
Author Adina


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
  • teaspoon ground black pepper

Yogurt tahini dip:

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


  • 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.



  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.


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