Roasted Pumpkin Wedges with Honey, Sesame and Sumac

Roasted Pumpkin Wedges with Honey, Sesame and Sumac adds a little Middle Eastern  flavor to  roasted   and caramelized pumpkin for an extraordinarily  different  autumn side dish.

Roasted Pumpkin Wedges with Honey, Sesame and Sumac

Roasted Pumpkin Wedges

with Honey, Sesame and Sumac

By Sue Lau | Palatable Pastime

Roasted Pumpkin Wedges with Honey, Sesame and Sumac is my recipe of the day.

I’d  had  some extra pumpkin  left after recently  making a pumpkin  pizza. I decided to roast it as wedges, since that’s how  it  was  left sitting after I cut up pieces for the pizza.

Pumpkin or Other  Winter Squash

Often  I roast things like butternut squash, which is  my favorite squash to  roast overall, since it is  available almost all  of the time.

Pumpkins will be  here for about the  next  month  then  they disappear into the background. Still, this is something you  can make with other types  of  squash. Delicata is a good idea,  as  is  butternut, which  peels  more easily than  say dumpling or acorn.

You can  buy  bags  of peeled butternut squash if you like  to  save  time. The diced raw squash  will work as easily as wedges. You can dice the pumpkin  too, doesn’t  matter much.

Roasted Pumpkin Wedges with Honey, Sesame and Sumac

The flavors I had decided  on  after  seeing  a local  bakery make  a crostata  with squash, sesame and sumac.  I  wanted a side  dish  instead of  a  pie so  did not  do that. But it’s an  idea if you want to wander off with your own ideas.

Winter  squash is very  versatile going  from savory  to sweet and back  again.  Be creative!

Roasted Pumpkin Wedges with Honey, Sesame and Sumac

Roasted Pumpkin Wedges with Honey, Sesame and Sumac

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Roasted Pumpkin Wedges with Honey, Sesame and Sumac

Roasted Pumpkin Wedges with Honey, Sesame and Sumac

Sue Lau
Prep Time 15 mins
Cook Time 40 mins
Course Side Dish
Cuisine Middle Eastern

Ingredients
  

  • 1 pound peeled sliced sugar pumpkin
  • 1 tablespoon olive oil
  • salt and black pepper
  • 1/2 teaspoon sumac
  • 3 tablespoons honey
  • 1-1/2 teaspoons toasted sesame seed

Instructions
 

  • Preheat oven to 400F.
  • Peel pumpkin, removed seeds and slice into wedges.
  • Toss with olive oil and season with salt and pepper.
  • Place wedges on a baking sheet lined with non-stick foil and bake for 30 minutes.
  • Turn wedges, sprinkle with sumac, drizzle with honey and sesame and bake 10 minutes more.

Notes

From the kitchen of palatablepastime.com
Keyword roasted squash

Roasted Pumpkin Wedges with Honey, Sesame and Sumac

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