Ingredients for Spiced Pumpkin Wedges
- Coriander Seeds
- Cumin Seed
- Fennel Seed
- Ground Cinnamon
- Dried Red Chilies
- Sea Salt
- Garlic Cloves
- 1 tablespoon olive oil
- 1kg butternut squash or pumpkin, peeled and cut into 2cm wedges
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How to Make Spiced Pumpkin Wedges
- Preheat your oven to 200°C (400°F).
- In a pestle and mortar, grind together 1 teaspoon ground cinnamon, ½ teaspoon ground cumin, ¼ teaspoon cayenne pepper (or to taste), and ½ teaspoon sea salt until fragrant.
- Add 2 cloves garlic and 1 tablespoon olive oil to the spice mixture. Pound to form a paste.
- Peel and cut a 1kg butternut squash or pumpkin into 2cm wedges. Toss the pumpkin wedges with the spice paste, ensuring they are evenly coated.
- Arrange the pumpkin wedges skin-side down in a single layer on a baking sheet lined with parchment paper.
- Roast for 35-40 minutes, or until the pumpkin is tender and slightly caramelized, flipping halfway through.
- Serve hot as a delicious side dish alongside tagines, roasted meats, or simply enjoy on their own!
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
4g
Fat
4g
Carbs
1g