ROASTED PUMPKIN WEDGES WITH SAGE
Spice up the sweet, fibrous flesh of a roasted pumpkin by adding fresh sage leaves and olive oil.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Number Of Ingredients 4
Steps:
- When roasted pumpkin is tender but not completely soft, after 30 minutes, remove from oven. Turn oven to broil.
- Cut pumpkin into 2-inch wedges; poke sage leaves into flesh. Drizzle with olive oil and season with salt and pepper. Broil until wedges are sizzling and sage is crisped, about 6 minutes. Serve drizzled with additional oil, if desired.
Nutrition Facts : Calories 171 g, Fat 2 g, Fiber 4 g, Protein 3 g, Sodium 144 g
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.
Provided by Adina
Categories Side Dishes
Time 45m
Number Of Ingredients 17
Steps:
- Preheat the oven to 200 degrees Celsius/ 400 degrees Fahrenheit.
- Cut pumpkin: Wash and dry the Hokkaido pumpkin, you don't have to peel this sort. However, if you use butternut squash or other kinds 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 a casserole dish if you are baking them directly.
- Spice mixture: In a small bowl, mix 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.
- 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 for about 25-30 minutes until the wedges are as soft as you like them. You could start checking after about 20 minutes already.
- 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.
Nutrition Facts : ServingSize 1 /3, Calories 386 kcal, Carbohydrate 28 g, Protein 13 g, Fat 27 g, SaturatedFat 4 g, Cholesterol 6 mg, Sodium 467 mg, Fiber 5 g, Sugar 13 g, UnsaturatedFat 22 g
BAKED POTATO WEDGES
Made these potato wedges on a whim, just threw some spices together! Great alternative to French fries! You may need to adjust the cooking time, depending on how thick your wedges are.
Provided by jenny1991
Categories Side Dish Potato Side Dish Recipes Roasted Potato Recipes
Time 35m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
- Cut potatoes into wedges. Rinse and pat dry. Pour olive oil into a large bowl. Add wedges to the oil; mix until coated.
- Mix black pepper, oregano, garlic powder, and seasoned salt together in another bowl or a large zip-top bag. Add potato wedges and mix around until evenly coated. Spread wedges on the prepared baking sheet.
- Bake in the preheated oven until golden brown and starting to crisp, 20 to 25 minutes.
Nutrition Facts : Calories 217.7 calories, Carbohydrate 22.4 g, Fat 13.8 g, Fiber 3.5 g, Protein 2.7 g, SaturatedFat 1.9 g, Sodium 237.5 mg, Sugar 1.1 g
ROASTED PUMPKIN WEDGES WITH HOT HONEY
Roasting pumpkin not only brings out its natural sweetness, it also develops a creamy texture. Top it off with hot honey, and you have a unique way to serve pumpkin! Hot honey, which is infused with chiles, can be found next to the regular honey at the grocery store, or feel free to make your own using one of the many recipes found online. The peel can easily be removed once cooked.
Provided by France C
Categories Fruits and Vegetables Vegetables Squash Winter Squash Pumpkin
Time 45m
Yield 6
Number Of Ingredients 4
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
- Cut stem off pumpkin. Rinse and dry thoroughly. Carefully cut pumpkin in half vertically and scrape out seeds. Cut each half into 6 wedges, about 1 1/2 to 2 inches wide.
- Place wedges on their sides on the baking sheet and brush with 2 tablespoons olive oil. Sprinkle with salt and pepper.
- Roast in the preheated oven for 15 minutes. Flip wedges over and brush with remaining olive oil, then sprinkle with additional salt and pepper, if needed. Roast for 15 minutes more.
- Remove from the oven and place on a serving platter. Drizzle with hot honey and serve.
Nutrition Facts : Calories 150.7 calories, Carbohydrate 23.4 g, Fat 7 g, Fiber 1.2 g, Protein 2.3 g, SaturatedFat 1.1 g, Sodium 2.8 mg, Sugar 11.7 g
ROASTED PUMPKIN
This recipe for basic roasted pumpkin is so simple and very versatile. You can eat the sweet, fibrous flesh straight out of the shell with some olive oil, salt, and pepper, or you can get creative. Once you've roasted the pumpkin as directed below, consider making Pumpkin Wedges with Sage or Indian-Spiced Pumpkin.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Number Of Ingredients 4
Steps:
- Preheat oven to 400 degrees.
- Cut pumpkin in half; scrape out seeds.
- Drizzle pumpkin with olive oil, and season with salt and pepper. (Omit pepper if using in sweet dishes.)
- Place cut side down on a baking sheet. Roast until very soft, about 35 to 45 minutes.
Nutrition Facts : Calories 277 g, Fat 2 g, Fiber 9 g, Protein 6 g, Sodium 428 g
SPICY ROASTED PUMPKIN WEDGES
Pumpkin is spiced so nice in this unique roasted pumpkin recipe. Find out how to roast pumpkin to perfection here.
Provided by Sarah Asay, RDN
Categories Side dish
Time 40m
Yield 6
Number Of Ingredients 6
Steps:
- 1. Preheat oven to 425°F and grease a rimmed baking sheet with nonstick spray. 2. Wash pumpkin and dry thoroughly. 3. To cut your pumpkin: First cut it in half using a sharp knife, just beside the stem. Using a spoon, remove the seeds from both halves. Cut each in half again, beside the stem and remove the stem and the other part of the base. Peel the pumpkin with a vegetable peeler. Then slice the pumpkin into wedges and layer evenly on a baking sheet. 4. In a small bowl, combine olive oil with the spices and add salt and pepper to taste. 5. Pour the mixture over wedges and toss well with hands or tongs. Make sure wedges are coated in the mixture. 6. Roast for about 25 to 30 minutes or until the wedges are soft and skin is crisp.
Nutrition Facts : Calories 80 calories
BAKED PUMPKIN WEDGES
A different way to serve pumpkin as a side dish. The subtle flavorings let the pumpkin taste come through very well
Provided by chef blade
Categories < 60 Mins
Time 50m
Yield 8 slices, 4 serving(s)
Number Of Ingredients 7
Steps:
- Heat oven to 350 F.
- Peel and clean pumpkin.
- Soften butter and mix with all spices, lemon and honey.
- Cut pumpkin into serving size wedges (as you would a canteloupe).
- Brush with the butter mixture.
- Place in casserole dish, curved edges up.
- Bake 30 minutes (or until fork tender) basting with the butter after the first 15 minutes.
Nutrition Facts : Calories 450.2, Fat 46.2, SaturatedFat 29.2, Cholesterol 122, Sodium 474.4, Carbohydrate 14.6, Fiber 2.6, Sugar 8.7, Protein 1.2
SWEET BAKED PUMPKIN
Make and share this Sweet Baked Pumpkin recipe from Food.com.
Provided by hudelei
Categories Sauces
Time 1h45m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Mix apples, raisins, walnuts, brown sugar and pumpkin pie spice together in a bowl.
- Stuff the hollowed out pumpkin with the apple mixture and place in a shallow baking dish.
- Bake at 325 degrees for 1 1/2 hours or until the apples and pumpkin are soft.
- Serve hot from the pumpkin over ice cream.
Nutrition Facts : Calories 282.5, Fat 9.8, SaturatedFat 0.9, Sodium 13.8, Carbohydrate 50.7, Fiber 3, Sugar 43.1, Protein 3
OVEN-ROASTED POTATO WEDGES
Rosemary lends a delicious, delicate flavor to these potato wedges. This recipe is perfect for company.-Ellen Benninger, Stoneboro, Pennsylvania
Provided by Taste of Home
Categories Side Dishes
Time 55m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- Cut potatoes lengthwise into wedges; place in a greased 13-in. x 9-in. baking pan. Drizzle with oil. Sprinkle with onion, garlic, rosemary, salt if desired and pepper; stir to coat. Bake, uncovered, at 400° for 45-50 minutes or until tender, turning once.
Nutrition Facts :
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