Prep Time: 15 mins | Cook Time: 30 mins | Total Time: 45 mins | Yield: 3 Servings
These Pumpkin Wedges are the best side dish ever! Paired with tahini dip, these delicious treats will surely be the highlight of your dining experience. Enjoy!
Ingredients:
Roasted pumpkin:
3-4 tbsp olive oil
½ tsp turmeric powder
½ tsp ground coriander
½ tsp fine sea salt more to taste
1 small Hokkaido pumpkin 750 g/ 1.6 pound
⅛ tsp ground black pepper
1 tsp hot paprika powder
2 garlic cloves
1 tsp ground cumin
Yogurt tahini dip:
1 garlic clove
lemon juice to taste
fine sea salt
⅔ c Greek yogurt
pepper
1 tsp za’atar
1 tbsp tahini
Directions:
Prepare the oven and preheat it to 200 degrees C or 400 degrees F.
Line the inside of a baking tray with parchment paper.
Wash the pumpkin under running water to remove any dirt. Use paper towels to pat it dry. Cut it in half and remove the seeds inside. Slice each half into 0.6-inches pieces. Put them into a large mixing bowl.
Add the spices, olive oil, and grated garlic into a mixing bowl. Stir everything until well blended. Feel free to add more olive oil if you prefer. Season with a bit of salt and pepper.
Add the mixture on top of the pumpkin wedges, then toss to coat. Let them marinate for a few minutes.
Lay the pumpkin wedges onto the prepared baking tray and arrange them in a single layer.
Place the baking tray in the preheated oven and bake the pumpkin wedges for about 30 minutes or until done. Remove from the oven.
In a mixing bowl, add salt, pepper, lemon juice, za’atar, Greek yogurt, tahini, and grated garlic. Stir everything until well blended.
Serve the wedges with the delicious tahini dip. Enjoy!
Nutrition Facts:
Serving: 1/3 | Calories: 386kcal | Carbohydrates: 28g | Protein: 13g | Fat: 27g | Saturated Fat: 4g | Polyunsaturated Fat: 22g | Cholesterol: 6mg | Sodium: 467mg | Fiber: 5g | Sugar: 13g
Please don't forget to Like & Share this recipe with your friends. Also, make sure to follow on Facebook and Pinterest to get our latest Daily Yummy Recipes.