A great way to grill pumpkins on the barbecue for a great Haloween party side dish addition.
Perfectly roasted pumpkin wedges: an easy, spicy and versatile recipe, you can enjoy this as a vegetarian meal with yogurt dip for instance or as a side dish for meat, poultry or fish.
- Roasted pumpkin
- 750 g/ 26.5 oz Hokkaido pumpkin, one small (See note)
- 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
- salt and pepper to taste
- Yogurt tahini dip:
- 150 g/ 5.3 oz/ about 2/3 cup Greek yogurt
- 1 tablespoon tahini
- 1 teaspoon za’atar
- 1 garlic clove
- lemon juice, to taste
- fine sea salt
Preheat the barbecue/oven grill to 200 degrees Celsius/ 400 degrees Fahrenheit.
Using a barbecue to cook using the ‘InDirect’ heat method to start with to soften the pumpkin pieces placed on a grill trays, for 20-25mins or so then a quick ‘direct’ sear to get some caramelisation grill marks to finish.
Wash and dry the Hokkaido pumpkin, you don’t have to peel this sort. If you are using butternut squash or other sort 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 in a casserole dish if you are baking them directly.
In a small bowl mix together 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.
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 for about 25-30 minutes until the wedges are as soft as you like them. You could start checking after about 20 minutes already.
Serve hot with yogurt tahini dip or as a side dish.
Yogurt tahini dip: mix together Greek yogurt, tahini, za’atar, grated garlic clove and salt, pepper and lemon juice to taste.
Hokkaido is also called red kuri squash. Butternut squash can be used instead, but butternut squash has to be peeled before roasting.
See Adina’s other Pumpkin recipes
YIELD: 3 SERVING SIZE: 1/3
Amount Per Serving:CALORIES: 386 TOTAL FAT: 27g SATURATED FAT: 4g TRANS FAT: 0g UNSATURATED FAT: 22g CHOLESTEROL: 6mg SODIUM: 467mg CARBOHYDRATES: 28g FIBER: 5g SUGAR: 13g PROTEIN: 13gNutrition information isn’t always accurate.
Many thanks to Adina and the website “Whereismyspoon.co” website for this great recipe.