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Roasted pumpkin wedges in the oven with a delicious homemade Tahini sauce – healthy, simple, and tasty! A pumpkin recipe with crunch and flavor!

Roasted Pumpkin Wedges served with Tahini Sauce

Fall means hello pumpkin season! Since you can never have enough pumpkin recipes, I’ll show you how to make these delicious baked pumpkin wedges in the oven!

Red Kuri Squash (Hokkaido Pumpkin)

One of the most beloved pumpkins where I live is the Hokkaido pumpkin. Why? Because it’s such a tasty pumpkin, it is healthy and can be eaten with its skin ON. Which basically means that you don’t have to peel it. Isn’t that fantastic?

No tedious peeling

I can’t say I like to peel pumpkins, since it’s time-consuming and sometimes a little hard. Considering raw pumpkins are always so extremely hard, I find peeling particularly tedious and sometimes even a bit dangerous because you can slip quickly and cut your fingers with the peeler (ok, I have to admit, I am sometimes a little clumsy…).

Trust me, the occasionally curvy shapes make peeling them even more cumberstone. Definitively not as easy as peeling carrots.

If you cook a lot, you probably already know that fact. But cooking beginners are always amazed if I tell them that there is no need in peeling a Red Kuri Squash.

So I simply can’t say it enough that the Red Kuri Squash (also know as Hokkaido Pumpkin) is your perfect companion through the colder months of the year.

But of course, there are other super delicious pumpkin varieties to cook with such as butternut squash or sugar pumpkin! Feel free to use your favorite one to make this recipe.

Baked Pumpkin vs. Cooked Pumpkin

Roasting your pumpkin in the oven is not only very simple, yet it enhances its flavor and leaves you with a sweet and slight caramel taste.

Cooking pumpkins in a pan is more suitable if you want to make soups, stews, or a curry.

Roasted Pumpkin with Tahini Sauce

These pumpkin wedges are topped with a panko mixture and drizzled with olive oil, which gives them a crispy crust and turns those wedges into a delightful dish.

roast pumpkin in wedges with tahini sauce and panko

If you don’t know Panko, it’s Asian breadcrumbs. Panko is much bigger than usual breadcrumbs and therefore crispier. You can find them in every large supermarket within the Asian section or in every Asian supermarket.

I love drizzling those crispy wedges with Tahini sauce. It adds some extra flavor and also looks delightful. Making tahini sauce is super easy and quick. You can use it to top any roasted vegetables or as a sauce for buddha bowls.

Don’t know what Tahini is? Tahini is a smooth paste made with sesame seeds and is one of the essential ingredients for homemade hummus. You can buy it at the supermarket or prepare it at home according to this Homemade Tahini Recipe.

Serving Suggestions

I like to serve this dish when I want to cook something healthy for dinner or as a side dish. It’s also perfect in combination with salads, kale, warm, quinoa, couscous, or with buddha bowls.

baked pumpkin wedges with panko and tahini sauce

How To Bake Pumpkin Wedges

  • Pumpkin: Wash the pumpkin thoroughly, cut in half using a sharp knife and remove the seeds. This works best using a spoon. Thus you can easily scrape out the seeds. Cut the pumpkin into slices (approx. 0.5 inches thick).
  • Panko mixture: Mix the Panko with the Italian herbs, salt, and pepper in a small bowl. You can add smoked paprika or any other spices you like. Swap the dried herbs with fresh ones.
  • Arrange pumpkin wedges: Lay the wedges in one layer either on a large baking dish, sheet pan, or on a with parchment paper-lined baking tray. It’s essential to lay them in one single layer. The wedges shouldn’t lay on each other.
  • Olive oil: Drizzle it over the pumpkin and Panko to make them crispy during baking!
  • Bake: Bake it for about 25 minutes in the preheated oven! It’s ready when the pumpkin is tender, and the Panko is golden brown.
  • Healthier Variation: Omit the Panko and use half the amount of olive oil.

How To Make Tahini Sauce Recipe

  • Tahini Sauce: This is super easy. Mix all ingredients and season it with a pinch of salt. If necessary, you can add cumin or dilute with a little more water for your desired consistency.
  • Good To Know: The Tahini sauce gets thick and crumbly at first when you add fresh lemon juice, just continue stirring until it is smooth.

Recipe FAQ

How long does it stay fresh? Stored in an airtight container in the refrigerator, it stays fresh for about 3 days.

Is there an alternative to Panko? Panko is very unique and difficult to replace. If necessary, you can use breadcrumbs. Try to buy coarse breadcrumbs or make your own. Here is a recipe for Homemade Breadcrumbs.

Is there an alternative to Tahini? Tahini cannot be replaced. If you don’t have it at hand, serve the roasted pumpkin wedges without tahini sauce or with another creamy sauce. Or you can easily prepare Homemade Tahini by yourself, all you need is a bag of sesame seeds, a skillet, and a high-speed blender.

roast pumpkin recipe variations
Varieties of roasted pumpkin dishes!

More Pumpkin Recipes You’ll Love:

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📖 Recipe

baked pumpkin wedges with panko and tahini sauce

Roasted Pumpkin Wedges with Tahini Sauce

Roasted pumpkin wedges in the oven with a delicious homemade Tahini sauce – healthy, simple, and tasty! A pumpkin recipe with crunch and flavor!
Author : Aline Cueni
5 from 3 votes

Click on the stars to leave a vote!

Prep Time :10 minutes
Cook Time :25 minutes
Total Time :35 minutes
Servings : 4
Calories : 254kcal

Ingredients
 

Roasted Pumpkin Wedges

  • 1 small Red Kuri Squash Hokkaido
  • 4 tbsp olive oil
  • 4 tbsp panko breadcrumbs or regular breadcrumbs
  • 2 tsp dried Italian herbs
  • 1 tsp salt
  • ½ tsp pepper

Tahini Sauce

  • 2 tbsp tahini
  • 2 tbsp lemon juice
  • 1 tbsp water
  • 2 tsp olive oil
  • 1-2 small garlic cloves pressed
  • salt to taste

Instructions
 

  • Preheat the oven to 390°F/200°C.
  • Wash the pumpkin. Cut in half and scrape out the seeds using a spoon. Cut into thin wedges and lay them in a single layer on a baking pan, sheet pan, or a with parchment-paper lined baking tray.
  • Mix the Panko, herbs, salt, and pepper and sprinkle it over the wedges.
  • Drizzle the olive oil over the wedges and bake them for 25 minutes until tender.
  • Meanwhile, mix all the ingredients for the tahini sauce and season it with salt. It doesn’t need a lot of salt, only a pinch to enhance the flavor.
  • Serve the warm pumpkin wedges with the tahini sauce on top.

Notes

  • Use Butternut Squash or Sugar Pumpkin instead of Red Kuri Squash.
  • How long does it stay fresh? Stored in an airtight container in the refrigerator, it stays fresh for about 3 days.
  • Is there an alternative to Panko? Panko is unique and difficult to replace. If necessary, you can use coarse breadcrumbs.
  • Is there an alternative to Tahini? Tahini cannot be replaced.

Nutrition

Serving: 1g | Calories: 254kcal | Carbohydrates: 15g | Protein: 4g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 17g | Sodium: 834mg | Fiber: 2g | Sugar: 2g

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Recipe Rating




5 from 3 votes (3 ratings without comment)

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