Baked Pumpkin Wedges Food

ROASTED PUMPKIN WEDGES WITH HOT HONEY

Roasted Pumpkin Wedges with Hot Honey image

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

Ingredients

1 (3 pound) pie pumpkin
3 tablespoons olive oil
salt and ground black pepper to taste
3 tablespoons hot honey (such as Mike's Hot Honey®)

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

Roasted Pumpkin image

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

Ingredients

1 small pumpkin (such as sugar)
2 tablespoons extra-virgin olive oil
3/4 teaspoon salt
1/2 teaspoon black pepper

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

ROASTED PUMPKIN WEDGES WITH SAGE

Roasted Pumpkin Wedges with Sage image

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

Ingredients

1 Roasted Pumpkin
Fresh sage leaves
1 tablespoon extra-virgin olive oil
Kosher salt and pepper

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

BAKED PUMPKIN WEDGES

Baked Pumpkin Wedges image

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

Ingredients

1 pumpkin, approx 3 lbs.
1 cup butter
2 tablespoons honey
2 lemons, wedges, juice of
1/4 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon ground mace

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

SPICED PUMPKIN WEDGES

Spiced Pumpkin Wedges image

Warm spices delicious with tender roasted pumpkin, great side dish. From Modern Moroccan by Ghillie Basan

Provided by lindseylcw

Categories Vegetable

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 9

Ingredients

2 teaspoons coriander seeds
1 teaspoon cumin seed
1 teaspoon fennel seed
1 -2 teaspoon ground cinnamon
2 dried red chilies, chopped
1/4 teaspoon sea salt
2 garlic cloves
2 tablespoons olive oil
1 medium pumpkin, halved seeded and cut into 6 - 8 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.

Nutrition Facts : Calories 78.8, Fat 7.2, SaturatedFat 1, Sodium 149.5, Carbohydrate 3.9, Fiber 1.3, Sugar 1.2, Protein 0.8

STUFFED PUMPKIN WEDGES

Stuffed Pumpkin Wedges image

Serve this easy, beautiful, and delicious side dish with some cranberry chutney, a roast (or stew), and a nice warm cup of apple cider for a wonderful seasonal menu. Add 1/4 cup of raisins, or chopped dried fruit bits (such as apples, cranberries or apricots) to the stuffing if you like. A special thanks to Chef #599450 for helping us revise this recipe. The amounts, etc have been edited since her review. :)

Provided by 2Bleu

Categories Lunch/Snacks

Time 2h20m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

2 cups cornmeal
2 1/2 cups buttermilk
8 ounces reduced-fat cream cheese
4 tablespoons butter, melted (1/2 stick)
2 tablespoons brown sugar, more if desired
2 teaspoons pumpkin pie spice
2 large eggs, beaten
1/4 cup raisins (or any dried fruit bits) (optional)
1 medium whole pumpkin, approximately 8 inches in diameter
6 ounces cranberry chutney

Steps:

Preheat oven to 375°F In a bowl, mix all the filling ingredients well and set aside. Thoroughly clean the outside of the pumpkin.
Cut off top of pumpkin to make a lid. Remove the seeds and scrape out any stringy pulp. (Keep pumpkin meat intact to the pumpkin).
Fill the pumpkin with the stuffing, leaving a little space at top. Cover with pumpkin top, and bake in a lightly greased shallow pan for about 2-3 hours or until the stuffing sets.
Cut the pumpkin into six sections and top with cranberry chutney.

Nutrition Facts : Calories 375.2, Fat 17.5, SaturatedFat 9.6, Cholesterol 106.8, Sodium 391.9, Carbohydrate 44.3, Fiber 3, Sugar 11.9, Protein 11.9

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ROASTED PUMPKIN WEDGES WITH PARMESAN CHEESE - AHEAD …

Web Oct 28, 2020 Transfer the pumpkin wedges into a large mixing bowl. Add olive oil, Italian seasoning, soy sauce, balsamic vinegar, salt, and …
From aheadofthyme.com
Reviews 2
Category Side Dish
Cuisine American
Total Time 30 mins

Slice the pumpkin into 3/4-inch thick wedges. If the pumpkin is too difficult to cut into, you can microwave it for 1 minute or bake in the preheated oven for 10 minutes to soften it a bit before cutting into it, scooping out the seeds, and slicing.
Transfer the pumpkin wedges into a large mixing bowl. Add olive oil, Italian seasoning, soy sauce, balsamic vinegar, salt, and pepper. Toss to combine until well coated.
Spread the pumpkin evenly into a single layer on a half sheet pan and bake for 20-25 minutes, or until the pumpkin is fork tender. If a fork slides in easily when inserted, then it is fort tender and ready.

Baked Pumpkin Wedges Food

ROASTED PUMPKIN WEDGES WITH HOT HONEY

ROASTED PUMPKIN

ROASTED PUMPKIN WEDGES WITH SAGE

Spice up the sweet, fibrous flesh of a roasted pumpkin by adding fresh sage leaves and olive oil.

BAKED PUMPKIN WEDGES

A different way to serve pumpkin as a side dish. The subtle flavorings let the pumpkin taste come through very well

SPICED PUMPKIN WEDGES

Warm spices delicious with tender roasted pumpkin, great side dish. From Modern Moroccan by Ghillie Basan

STUFFED PUMPKIN WEDGES

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