Baked Pumpkin Wedges Recipes

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.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
• Cut potatoes into wedges. Rinse and pat dry. Pour olive oil into a large bowl. Add wedges to the oil; mix until coated.
• Mix black pepper, oregano, garlic powder, and seasoned salt together in another bowl or a large zip-top bag. Add potato wedges and mix around until evenly coated. Spread wedges on the prepared baking sheet.
• Bake in the preheated oven until golden brown and starting to crisp, 20 to 25 minutes.

Steps:

• To make the pesto: Combine cranberries, orange juice and 1/2 cup grapeseed oil in a bowl to soak while you prepare the other components. In a medium skillet, dry roast the pecans over a medium flame until fragrant, about 3 to 4 minutes. Remove to a tray and allow to cool. Gently toast the red chile flakes about 1 minute in the same skillet and remove to a small plate or bowl. Blitz the cranberries and orange juice in a small food processor. Add chile flakes, thyme and three-fourths of the pecans and process until smooth. Add the remaining pecans and pulse one or two times for a chunky consistency. Season with kosher salt to taste, and more red chile flakes if desired. Set the pesto aside or refrigerate.
• Preheat oven to 325 degrees Fahrenheit. Slice open the pumpkin and remove seeds and fibers. Slice pumpkin into 1¼-inch-thick wedges. Brush all over with 1/2 cup grapeseed oil. Sprinkle with sea salt. Place on a rimmed baking sheet and cover with foil.
• Roast covered for 90 minutes. Remove foil and increase heat to 375 degrees and cook another 20 to 30 minutes, until the edges begin to caramelize. Allow to cool slightly before serving wedges with the pesto.

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.

Steps:

• Preheat the oven to 400 degrees F.
• Scrub the potatoes, cut them in half lengthwise, then cut each half in thirds lengthwise. You'll have 6 long wedges from each potato. Place the potatoes on a sheet pan with the olive oil, salt, pepper, garlic, and rosemary. With clean hands, toss all the ingredients together, making sure the potatoes are covered with oil. Spread the potatoes in a single layer with 1 cut-side down.
• Bake the potatoes for 30 to 35 minutes, turning to the other cut side after 20 minutes. Bake until they are lightly browned, crisp outside, and tender inside. Sprinkle with salt and serve.

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.

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.