Spicy Roasted Hokkaido Pumpkin

These Spicy Roasted Hokkaido Pumpkin Wedges are a simple, healthy, and delicious vegetarian side dish. Made with thin-skinned pumpkin also known as red kuri squash, the skin is edible which makes preparation a cinch for this hokkaido pumpkin recipe.

Hellllllllloooooo pumpkin season! Come to mamma and git in mah belly!

Regular readers will know I've kind of got a thing for pumpkin. Whether I'm making my own Homemade Pumpkin Purée from scratch, whipping up a batch of Pumpkin Mac and Cheese, or sipping on a homemade Pumpkin Chai Latte, once the autumn chill hits the air I can't get enough of this winter squash. 

Today's recipe is one of my favourites because it's ridiculously easy to make, yet still creates a rather stunning side dish.

We're using Hokkaido Pumpkin, also known as Red Kuri Squash, which is a thin-skinned slightly sweet winter squash that's perfect for roasting. Since the skin is nice and delicate you don't have to peel it - just roast it with the skin on and eat it up, skin and all. 

Just a simple toss in some spices, a quick stint in the oven, and you are good to go! I like to serve mine drizzled with honey and sprinkled with peppery microgreens, but you do you. 

Looking for more inspiration? Be sure to check out our list of 10 Healthy Vegetable Side Dishes. 

What's in this recipe?

Here's what you need to make Spicy Hoikkado Pumpkin Wedges:

• A Hoikkado Pumpkin --> AKA Red Kuri Squash. But you can totes use another kind of squash as well.
• Olive oil --> Just your regular ol' EVOO will do just fine.
• Spices --> Smoked paprika, cumin, and chili flakes.
• Salt and pepper --> Naturally.

That's it! 

Equipment: 

All you need is a sharp knife for slicing up your squash, and a sheet pan for roasting the slices.

I like to line the pan with parchment paper, but that is optional. 

How to prepare hokkaido pumpkin

Step 1: Slice your pumpkin in half, and use a spoon to scoop out the seeds and stringy bits.

Step 2: Using a sharp knife, slice the pumpkin into wedges.

Step 3: Place the pumpkin wedges into a bowl and drizzle with olive oil. Toss to coat.

Step 4: Sprinkle with spices, and use your hands to work them into the squash to ensure they are evenly coated.

Step 5: Arrange the pumpkin slices on a parchment-lined baking sheet in a single layer.

Step 6: Roast for about 20 minutes, until crisp on the outside and tender on the inside. 

Step 7: Transfer to a serving platter. Drizzle with honey, sprinkle with sea salt, and garnish with peppery microgreens if desired.

Can I make this recipe in advance?

You sure can. It can be served warm, cold, or at room temperature so it's fine to prepare in advance. 

If you would like to re-heat the pumpkin wedges I recommend doing so either in the microwave, or in the oven for about 10 minutes. Re-heated pumpkin wedges will not retain their crispness, but are still delicious. 

Can I use another kind of squash?

Definitely. If you can't find Hokkaido Pumpkin you can honestly use pretty much any kind of winter squash you like, with the caveat that if you use a thicker-skinned squash like butternut you will have to peel it. 

Can this recipe be made vegan?

If you skip the honey drizzle or replace it with maple syrup or another liquid sweetener, then this recipe is completely vegan. 

Other recipes you might enjoy:

Hasselback Butternut Squash
Stuffed Acorn Squash
Cheesy Baked Spaghetti Squash Noodles
Spicy Roasted Butternut Squash Salad