If you love potato wedges, you’re sure to love these pumpkin ones too. They’re really easy to make and are a perfect fit for any party – informal or formal. Plus, they bring in a refreshing change. Bake them, grill them or roast them on a pan; serve them as they are or with choice of dip! (adapted from recipes-plus.com)

Ingredients

• Pumpkin, peeled, unseeded, cut into wedges            1 kg
• Cumin seeds                                                           1 tablespoon
• Coriander seeds                                                      1 tablespoon
• Salt                                                                         To taste
• Sugar (optional)                                                      1 teaspoon
• Butter                                                                     2 tablespoons
• Olive oil                                                                  3 tablespoons

Equipment Needed

• Oven (if baking)
• Grill (if grilling)
• Flat non-stick pan (if pan-roasting)

Procedure

1. Grease your baking pan / grill tray / flat roasting pan with olive oil and preheat on high (400 degrees F for oven) for 5 – 6 minutes.
2. Put the pumpkin wedges on the heated pan / tray and roast for 10 minutes.
3. Melt the butter and combine the salt, sugar and spices into it. Toss well and let the sugar dissolve completely.
4. Pour this mixture over roasted pumpkin wedges and toss to coat. You could also put the roasted wedges into the butter mixture and then toss gently to coat.
5. Again roast the wedges for 10 – 15 minutes to set the crust and make them tender and brown.
6. Serve hot without / with choice of dip.

Preparation Time: 30 minutes

Serves: 4