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
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.
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
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Roasted Pumpkin Wedges with Honey, Sesame and Sumac
Roasted Pumpkin Wedges with Honey, Sesame and Sumac
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
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wonderful meals with pumpkins…it sure is very versatile!