BAKED PUMPKIN WEDGES - THREE WAYS

It’s autumn and there’s a bounty of heirloom varieties available at this time. For good roasters, look for Blue Ballet (photo: with bay leaves) or the chestnut flavoured potimarron. There is also the orange skinned Australian butter (photo: miso baked ) or green speckled Kent. For popular all-rounders try Butternut, Jap or Queensland Blue (photo: spiced with yoghurt sauce).

 Here are three flavour options to choose from, to coat and bake large wedges of pumpkin to be a hero at the dinner table. A grating of pecorino or dollop of goats cheese on top is delicious as well. 

serves 4

4 large wedges pumpkin of choice, (about 7cm wide across the centre) seeds removed

extra virgin olive oil, for brushing

Choose ingredients from option 1, 2 or 3

OPTION 1: Bay & Nutmeg Baked Pumpkin

8 bay leaves, halved lengthways

½ teaspoon ground nutmeg

¼ teaspoon white pepper

1 teaspoon sea salt

OPTION 2: Miso Baked Pumpkin

1 tablespoon miso

1 teaspoon tamari

2 tablespoons mirin

1 nori sheet, torn into 5 cm pieces (optional)

OPTION 3: Spiced Baked Pumpkin with Yoghurt Sauce

1 teaspoon sea salt

½ teaspoon smoked paprika

1 teaspoon ground cumin

½ teaspoon ground allspice

2 tablespoons Greek yoghurt

1 tablespoon tahini

1 teaspoon lemon juice

Preheat oven to 190°C (170°C fan-forced). Line a roasting tray with baking paper.

With the skin side facing down, carefully cut vertically through the pumpkin flesh at 3cm wide intervals, about 1-2 cm deep, without slicing through the skin. The idea is to keep the wedge intact. (Depending on the pumpkin variety, the thickness of flesh will determine how deep the cut is)

Brush each wedge all over with olive oil to coat evenly.

With option 1, combine the salt, pepper and nutmeg, then sprinkle half of the mixture evenly over the flesh. Set aside the remaining mixture. Insert the bay leaves into the vertical cuts.

With option 2, combine the miso, tamari and mirin in a small bowl. Brush the mixture evenly over the flesh and into the vertical cuts. See note below if using the nori sheet.

With option 3, combine the salt, paprika, cumin and allspice, then sprinkle half of the mixture evenly over the flesh. Set aside the remaining mixture. Combine the yoghurt, tahini and lemon juice to mix well. Stir in a tablespoon of cold water to thin sauce, adding a little extra water if wanting a thinner sauce. Set aside for serving.

Transfer the wedges to the prepared baking tray skin side down. If wedges do not balance lay the pieces sideways. Loosely cover with foil and seal the edges. Bake for 15 minutes, then remove the foil and continue baking a further 15 minutes until flesh is cooked through and golden brown around the edges.. For thicker fleshed wedges, such as Queensland Blue, the cooking time will be longer, about a further 15 minutes.

Transfer wedges to a serving plate. Serve with the reserved condiments from your flavour choice.

Note: If making the miso baked wedges, insert the nori sheets into vertical cuts for the final 15 minutes of baking.

Recipe by Fiona Hammond, May 2022