Spicy Roasted Pumpkin Wedges Recipes

SPICY ROAST PUMPKIN

Steps:

• Pre-heat oven to 200 C or 400°F.
• Quarter and then carefully peel and seed the pumpkin.
• Cut into chunky 2" cubes.
• Place pumpkin into a large & sturdy roasting tray.
• Add the olive oil, salt, pepper & cumin - mix well, making sure that all the pumpkin pieces are coated in olive oil.
• Bake in the oven for about 30 to 45 minutes or until the pumpkin is soft & also tinged brown at the edges.
• Serve with a main meal as the vegetable dish OR freeze for future savoury pumpkin recipes. I also make soup from this - as well as pasta dishes too - recipes to be posted for those!

ROASTED PUMPKIN

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.

SPICY PUMPKIN SEEDS

Steps:

• In a small bowl, toss pumpkin seeds with oil, Worcestershire sauce and hot pepper sauce. Combine the salt, paprika, cumin and cayenne; sprinkle over seeds and toss to coat. , Line a 15x10x1-in. baking pan with foil; grease the foil. Spread pumpkin seeds in pan. Bake, uncovered, at 250° until lightly browned and dry, 45-50 minutes, stirring occasionally. Cool completely. Store in an airtight container.