Roasted pumpkin wedges garnished with granola, nuts, and seeds, served with a drizzle of olive oil.

Loaded Pumpkin Wedges

Name: Loaded Pumpkin Wedges
Total time: 50 min
Yield: 4 Portions
Ingredients: 1 hokkaido pumpkin (about 1.4 kg); 30ml olive oil; 1tsp Sweet Potato; 30g chopped toasted almonds; 1 lime; 4tbsp Crispy Onion

40—50 Min

Sweet Potato

Oven-roasted Hokkaido wedges seasoned with sweet potato spice, topped with toasted almonds, crispy onion, and a squeeze of lime - a simple side that punches above its weight.

Ingredients 4 Portions

1 hokkaido pumpkin (about 1.4 kg)
30 mlolive oil
1 tspSweet Potato
30 gchopped toasted almonds
1 lime
4 tbspCrispy Onion

Preparation

1
Preheat the oven to 185 °C. Wash the pumpkin, cut it in half, remove the seeds and cut it into 8 wedges about 4–5 cm wide.
2
In a small bowl, combine the oil and Kotányi Spice up my Potato - Sweet Potato seasoning, then brush each pumpkin wedge with the mixture. Transfer the pumpkin to a baking tray and bake for 15 minutes, then turn the wedges over and bake for another 15 minutes.
3
Transfer the baked pumpkin to a serving platter and sprinkle with the toasted almonds, lime juice and zest, and crispy onion. Serve immediately.