Spiced Pumpkin Wedges Recipes

ROASTED PUMPKIN RECIPE (SPICY WEDGES)

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.

PUMPKIN SPICE SWEET POTATO WEDGES

Steps:

• Preheat the oven to 375˚ F. Bake the potatoes in the center of the oven until tender but still firm in the center, 35 to 40 minutes. Let cool slightly, about 30 minutes. Cut each sweet potato lengthwise into 6 wedges and arrange cut-side up in a single layer on a baking sheet. Drizzle with olive oil (about 1/4 cup) and sprinkle with salt. Bake until crisp and browned around the edges, 25 to 30 minutes. Bring the brown sugar and 3/4 cup water to a simmer in a small saucepan. Stir in the pumpkin pie spice and cook over medium-low heat until syrupy, 3 to 5 minutes. Arrange the sweet potatoes on a platter and drizzle with the sauce.

SPICY PUMPKIN FUDGE

Steps:

• Butter a 9x13 inch pan and set aside.
• Preheat oven to 300 degrees F (150 degrees C). Arrange almonds on a cookie sheet and place in oven to toast. Stir frequently. Do not burn. Remove from oven and set aside.
• In a heavy saucepan, combine sugar, butter, milk, pumpkin, and spice; bring to a boil, stirring constantly. Continue boiling over medium heat until mixture reaches 234 degrees F (118 degrees C) on a candy thermometer, about 10 minutes.
• Remove from heat. Stir in butterscotch chips. When chips are melted, add marshmallow cream, nuts, and vanilla. Mix until well blended.
• Immediately pour butterscotch mixture into prepared pan. Spread evenly. Cool at room temperture. Cut into squares, and store in the refrigerator in an air-tight container.

SPICY POTATO WEDGES

Steps:

• In a large resealable plastic bag, combine the first eight ingredients; add the potatoes. Seal bag and toss to coat. Arrange in a single layer on greased baking sheets. , Bake at 400° for 30-35 minutes or until potatoes are tender and golden brown, turning once.

SPICY ROASTED PUMPKIN WEDGES

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.

SPICED PUMPKIN WEDGES

Steps:

• Preheat oven to 200C 400°F.
• Grind the whole spices, cinnamon, chillies and salt in a pestle and mortar.
• add garlic and a little olive oil and pound to form a paste.
• rub spice mix over the pumpkin and place, skin side down in ovenproof dish or roasting pan.
• bake for 35 - 40 mins until tender.
• serve hot.

SWEET AND SPICY PUMPKIN SEEDS

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Line a baking pan with aluminum foil.
• Stir together the pumpkin seeds and butter in a bowl. Add the salt, Worcestershire sauce, brown sugar, and hot pepper sauce; stir. Spread the seeds in a single layer on the baking pan.
• Bake in preheated oven until crispy, about 45 minutes.

SPICED PUMPKIN MASH

Steps:

• Preheat oven to 400 degrees. Line a rimmed baking sheet with a nonstick baking mat or piece of parchment paper; set aside.
• Place pumpkin wedges on baking sheet and transfer to oven; bake until fork-tender, 35 to 40 minutes. Remove from oven and let cool slightly.
• When pumpkin is cool enough to handle, scoop out flesh and transfer to a large bowl; discard skin. Add molasses, butter, orange zest and juice, cinnamon, allspice, nutmeg, and cayenne; season with salt and pepper.
• Using a potato masher, heavy-duty whisk or handheld mixer, beat until smooth. Transfer to a warm serving bowl.

BAKED PUMPKIN WEDGES

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.

ROASTED PUMPKIN WEDGES WITH SAGE

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.