Are you craving something but you don’t know what to have? Satisfy your craving with this hearty and easy to make sweet & savoury pumpkin snack. I was a bit hungry and was craving some fast food. Well I resisted temptation and decided to make these Roasted pumpkin wedges. A healthy and rich alternative to fries that takes 25′ from start to finish.
We have to listen to our body but sometimes you need to help it to choose wisely and go for the healthy and nutritious food that is better for your body. Whenyou get into the habit of eating healthily your body will respond to this and you will find you don’t crave unhealthy foods as much. It is like everything you do, establishing a routine. In this recipe, I hope to encourage you to eat healthily. Anyway I am going off on a tangent so let’s get on with the recipe
Roasted pumpkin is my preferred way of cooking it, I use it for soups and salads as well and it tastes delicious. Apart from this snack you can make many dishes with the roasted pumpkin. I recently used it to cook this nourishing Buckwheat Salad with Roasted Pumpkin cubes.
The edges of the pumpkin wedges get a little crispy in the oven, which I love. Also it’s more flavoursome than when it’s steamed or sautéed. I used a butternut squash pumpkin but I think that you can make it with any variety. It is naturally sweet in taste but it is not very flavoursome but when we cover the wedges with olive oil, cumin and sesame seeds you get a nice mix of flavours. They taste seriously good.
This is a rich snack that you will like a lot. Also, you will feel full for a long time. I love one ingredient recipes like this in which you taste the real flavour of it. After eating the pumpkin wedges I feel I can keep working for a few more hours. I’m very busy thinking, testing and cooking new recipes for this winter and the blog makes me so happy and excited about the future.
- 1/2 butternut squash, chopped in to wedges
- 2Tbsp of sesame seeds (I used toasted and untoasted seeds )
- 3 Tbsp olive oil
- 1 tsp ground cumin
- 1/2 tsp chilli flakes
- Pinch of salt
- Pre-heat oven to 180º and line a baking sheet with parchment paper and set it aside.
- Peel the butternutsquash with a peeler, cut a thick slice of 8cm approx. Now divide it into 12 wedges.
- In a small bowl, mixthe olive oil with cumin, chilli flakes and salt. Toss over the wedges and mix well to ensure the wedges are evenly coated then place on roasting tray.
- Roast at 180º for 15'. Remove from the oven and sprinkle with sesame seeds. Place them back in the oven for another 10' or until the wedges start to brown on the edges.
Let me know what you think of this recipe, did you like it or it is not for you? I look forward to your comments, feedback is the best thing you can do for me, thank you. Stay around and we will prepare some new sweet and savoury snack next weeks.