THE BEST ROASTED PUMPKIN RECIPE (SPICY WEDGES)

Prep Time: 15 mins | Cook Time: 30 mins | Total Time: 45 mins | Yield: 3 Servings

Easy, delicious, and simply the best! These three things best describe my experience with these Roasted Pumpkin Spicy Wedges! They are served with a tahini sauce that you will surely love. Enjoy!

INGREDIENTS :

Roasted pumpkin:

• ½ tsp ground coriander
• 1 tsp hot paprika powder
• 1 small Hokkaido pumpkin 750 grams/ 1.6 pounds
• ⅛ tsp ground black pepper
• ½ tsp turmeric powder
• 3-4 tbsp olive oil
• 2 garlic cloves
• ½ tsp fine sea salt more to taste
• 1 tsp ground cumin

Yogurt tahini dip:

• 1 tsp za’atar
• fine sea salt
• 1 tbsp tahini
• lemon juice to taste
• 1 garlic clove
• pepper
• ⅔ c Greek yogurt

DIRECTIONS :

1. Prepare the oven and preheat it to 200 degrees C or 400 degrees F.
2. Line the inside of a baking tray with parchment paper.
3. Wash the pumpkin under running water, then use paper towels to pat it dry. Slice it into half.
4. Cut each slice of the pumpkin into wedges and remove the seeds. Put them into a large bowl.
5. Add all the spices, salt, pepper, and grated garlic into a mixing bowl. Whisk to combine. Stir in the olive oil until well blended.
6. Transfer the spice mixture into the bowl with the pumpkin wedges, then toss to coat. Allow the pumpkin wedges to marinate for a few minutes.
7. Transfer the pumpkin wedges onto a baking tray and spread them evenly.
8. Place the tray in the preheated oven and bake for 30 minutes or until soft. Remove from the oven.
9. In a mixing bowl, add lemon juice, salt, pepper, grated garlic clove, Greek yogurt, za’atar, and tahini. Stir everything until well blended.
10. Serve the roasted pumpkin with the delicious tahini sauce. Enjoy

Nutrition Facts:

Serving: 1/3 | Calories: 386 kcal | Carbohydrates: 28g | Protein: 13g | Fat: 27g | Saturated Fat: 4g | Polyunsaturated Fat: 22g | Cholesterol: 6mg | Sodium: 467mg | Fiber: 5g | Sugar: 13g