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.
Come to mamma!
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. I love tossing leftovers into this easy pumpkin frittata, but they're also so good added to salads, on top of toast, really whatever floats your boat.
Let's make roasted hokkaido pumpkin together!
You'll find detailed instructions in the recipe card at the bottom of this post (just use the "jump to recipe" button to skip on down) but, for now, let's take a visual walkthrough together.
Step 1: prepare your pumpkin slices
Slice your pumpkin in half, and use a spoon to scoop out the seeds and stringy bits.
Using a sharp knife, slice the pumpkin into wedges.
Step 2: season
Place the pumpkin wedges into a bowl and drizzle with olive oil. Toss to coat.
Sprinkle with spices, and use your hands to work them into the squash to ensure they are evenly coated.
Step 3: roast!
Arrange the pumpkin slices on a parchment-lined baking sheet in a single layer.
Roast for about 20 minutes, until crisp on the outside and tender on the inside.
Step 4: serve
Transfer to a serving platter. Drizzle with honey, sprinkle with sea salt, and garnish with peppery microgreens if desired.
Spicy Roasted Hokkaido Pumpkin Wedges
Ingredients
- 1 small Hokkaido pumpkin about 2lbs / 1kg
- 2 Tablespoons extra virgin olive oil
- 1 teaspoon smoked paprika
- ½ teaspoon ground cumin
- ¼ teaspoon chili flakes
- ½ teaspoon fine grain sea salt
- ½ teaspoon freshly ground pepper
- 2 Tablespoons honey for drizzling
- microgreens for garnish (optional)
Instructions
- Preheat your oven to 200°C / 400°F. Line a large baking sheet with parchment paper.
- Slice the pumpkin in half and use a spoon to scoop the seeds out. Using a sharp knife, slice into wedges about one-inch thick.1 small Hokkaido pumpkin
- Place the pumpkin wedges into a bowl and drizzle with olive oil. Toss to combine well.2 Tablespoons extra virgin olive oil
- Add the spices, and toss to coat. Use your hands to work the spices into the pumpkin wedges.1 teaspoon smoked paprika, ½ teaspoon ground cumin, ¼ teaspoon chili flakes, ½ teaspoon fine grain sea salt, ½ teaspoon freshly ground pepper
- Arrange the pumpkin slices in a single layer on the prepared baking sheet.
- Roast the pumpkin for about 20 minutes, until golden on the outside and tender on the inside.
- Transfer to a serving plate, drizzle with honey and sprinkle with micro greens if desired.2 Tablespoons honey, microgreens
Notes
- Nutrition values are an estimate only
- This recipe 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.
- 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.
Nutrition
jen says
This is delicious! Thank you!
Katie Trant says
So glad you enjoyed it!
Roos says
We love this recipe! Very easy to prepare, and while the pumpkin slices are in the oven we boil/bake some potatoes to go with them, and some veggie burgers or roasted unsalted nuts. I think this is a perfect recipe for a dinner that doesn't require lots of brain power, but puts something a little special on the table. Made this very often last winter and making it again tonight! You always make us look forward to dinner Katie, thanks :)!