Baked Pumpkin Wedges Recipes
ROASTED PUMPKIN
This recipe for basic roasted pumpkin is so simple and very versatile. You can eat the sweet, fibrous flesh straight out of the shell with some olive oil, salt, and pepper, or you can get creative. Once you've roasted the pumpkin as directed below, consider making Pumpkin Wedges with Sage or Indian-Spiced Pumpkin.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Number Of Ingredients 4
Steps:
- Preheat oven to 400 degrees.
- Cut pumpkin in half; scrape out seeds.
- Drizzle pumpkin with olive oil, and season with salt and pepper. (Omit pepper if using in sweet dishes.)
- Place cut side down on a baking sheet. Roast until very soft, about 35 to 45 minutes.
Nutrition Facts : Calories 277 g, Fat 2 g, Fiber 9 g, Protein 6 g, Sodium 428 g
BAKED PUMPKIN WEDGES
A different way to serve pumpkin as a side dish. The subtle flavorings let the pumpkin taste come through very well
Provided by chef blade
Categories < 60 Mins
Time 50m
Yield 8 slices, 4 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 450.2, Fat 46.2, SaturatedFat 29.2, Cholesterol 122, Sodium 474.4, Carbohydrate 14.6, Fiber 2.6, Sugar 8.7, Protein 1.2
STUFFED PUMPKIN WEDGES
Serve this easy, beautiful, and delicious side dish with some cranberry chutney, a roast (or stew), and a nice warm cup of apple cider for a wonderful seasonal menu. Add 1/4 cup of raisins, or chopped dried fruit bits (such as apples, cranberries or apricots) to the stuffing if you like. A special thanks to Chef #599450 for helping us revise this recipe. The amounts, etc have been edited since her review. :)
Provided by 2Bleu
Categories Lunch/Snacks
Time 2h20m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375°F In a bowl, mix all the filling ingredients well and set aside. Thoroughly clean the outside of the pumpkin.
- Cut off top of pumpkin to make a lid. Remove the seeds and scrape out any stringy pulp. (Keep pumpkin meat intact to the pumpkin).
- Fill the pumpkin with the stuffing, leaving a little space at top. Cover with pumpkin top, and bake in a lightly greased shallow pan for about 2-3 hours or until the stuffing sets.
- Cut the pumpkin into six sections and top with cranberry chutney.
Nutrition Facts : Calories 375.2, Fat 17.5, SaturatedFat 9.6, Cholesterol 106.8, Sodium 391.9, Carbohydrate 44.3, Fiber 3, Sugar 11.9, Protein 11.9
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