Roast pumpkin wedges with spiced pumpkin seeds


The sweet potato wedges work beautifully with roast pork or grilled beef. The pumpkin can be served as a side dish to chicken or roast lamb, or serve them with rocket leaves and a dollop of yoghurt.


  • 800 g (1 lb 12 oz) kent or jap pumpkin (winter squash)
  • 60 ml (2 fl oz/¼ cup) extra virgin olive oil
  • 1 teaspoon sumac
  • 1 teaspoon ground cumin
  • 1 teaspoon sesame seeds
  • 1 teaspoon nigella seeds


Preheat the oven to 200°C (400°F). Line two large baking trays with baking paper.

Scoop the seeds out of the inside of the pumpkin and reserve them to use later. Cut the pumpkin into 3 cm (1¼ inch) wide wedges and put them on one of the prepared trays. Drizzle with 1 tablespoon of the olive oil and then rub the oil over the surface of the wedges. Season with a little sea salt and freshly ground black pepper. Roast in the oven for 40 minutes, or until cooked through.

Meanwhile, rinse the pumpkin seeds in a colander and remove any of the flesh that is still sticking to the seeds. Put the seeds in a bowl with the sumac, cumin, sesame seeds and nigella seeds. Season with sea salt and add 1 tablespoon of olive oil. Stir the seeds together, then lay them on the remaining tray. Roast for 5 minutes, or until golden and fragrant.

Arrange the pumpkin wedges on a serving platter. Scatter with the spiced pumpkin seeds and serve drizzled with the remaining olive oil.