Tuesday, October 02, 2012

Honey Lemon Roasted Hokkaido Wedges



http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com




A savoury pumpkin side dish bursting with colour and flavour, perfect for autumn. Hokkaido pumpkins, also known as red kuri squash, originally from island Hokkaido, Japan, have a deep orange colour and are very sweet inside. You can use them in cooking, baking or simply enjoy them raw.

Honey Lemon Roasted Hokkaido Wedges

adapted from essen und trinken
  • 1 Hokkaido pumpkin
  • 1 Red chilli pepper
  • 3 tbsp Honey
  • 6 tbsp Lemon juice
  • 20 g Sesame seeds
  • Salt and pepper
  • 3 tbsp Olive oil
  • Nutmeg
  1. Cut the pumpkin from the top in half. Using a large spoon, scrape out the seeds and membrane , then cut into wedges. Preheat the oven to 200C/400F.
  2. Clean the chilli pepper by cutting off the stalk and removing the seeds, then cut into rings. Combine honey, lemon juice, sesame seeds, olive oil and chilli rings. Season with salt and pepper.
  3. Place pumpkin wedges in one large baking pan. Sprinkle the pumpkin wedges with a little of salt, pepper and nutmeg, then pour the honey-lemon mixture over. Bake in the hot oven for about 35 minutes.

http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com



http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com

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90 comments:

  1. Nisa Homey2/10/12 07:07

    Love this healthy dish...awesome clicks..

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  2. Divya A2/10/12 07:38

    Looks so delicious and as always loved your clicks too :)
    Arai Keerai Masiyal - Using Blender
    Inviting You To Join In The South Vs North Challenge - Learn Regional Indian Recipes

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  3. Mich - Piece of Cake2/10/12 07:46

    Hi Angie, I see Hokkaido slices at the supermarket often and its much nicer than the normal pumpkin. I've always steamed them and certainly never thought of making them roasted. Will try this out.

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  4. Medeja- CranberryJam2/10/12 08:09

    Wow it really looks so colorful and sounds flavorful!

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  5. OohLookBel2/10/12 08:09

    What gorgeous pumpkins, I must try and find some here. I don't want to miss out on that wonderful combination of salty and sweet flavours =)

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  6. Rosa's Yummy Yums2/10/12 08:09

    A wonderful way of preparing that pumpkin! Scrumptious.

    Cheers,

    Rosa

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  7. Cheah2/10/12 11:19

    So yummy. I can gobble up a few pieces pretty fast!

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  8. Priya Suresh2/10/12 12:12

    WOw wat a fantastic way to enjoy this pretty looking hokkaido pumpkin.

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  9. Helene Dsouza2/10/12 12:15

    Looks so pretty Angie, especially the little topping on the pumpkin is a nice contrast for the idea. never heard of hokkaido pumpkin? Any difference with this type and the normal one that is so common in central europe?

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  10. StephenC2/10/12 14:08

    I will not find Hokkaido here, but plenty of other types of squash that would suffice for this beautiful dish. Thank you.

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  11. Tricia @ saving room for dessert2/10/12 14:20

    Beautiful dish Angie. Very interesting pumpkin variety and I will be looking for it in our US grocery stores :)

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  12. Finla2/10/12 14:32

    Looks so healthy and delicious

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  13. rita cooks italian2/10/12 15:11

    I love pumpkins, and the Hokkaido variety is so interesting. I often roast pumpkins, next time I try this honey-lemon combination!!Great tip.

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  14. Choc Chip Uru @ Go Bake Yourself2/10/12 15:35

    Healthy but delish wedges :)

    Cheers
    Choc Chip Uru

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  15. Soni2/10/12 16:04

    Oh My!!What an amazing way of using these gorgeous Hokkaido!!I just love the spice topping and will definitely give this one a try!!

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  16. Joanne2/10/12 16:28

    I am LOVING this! I'm so in a winter squash mood these days.

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  17. mjskit2/10/12 16:44

    What a delicious looking roasted pumpkin! Love the sprinkle of chili powder and sesame seeds! I don't know if I'll be able to find Hokkaido pumpkin but I would assume that this recipe would be perfect for any type of pumpkin. I'm craving one of those wedges right now!

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  18. Balvinder2/10/12 16:59

    This comment has been removed by a blog administrator.

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  19. Koko2/10/12 17:47

    I can't get over your last few recipes!! They all look soo amazing, I just need to find time to try them all!

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  20. Nammi2/10/12 18:12

    I am not the biggest fan of pumpkins and butternuts,but the photo makes it look very mouthwatering!!love the little red bits on the orange flesh :)

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  21. Unknown2/10/12 18:23

    One of my favorite things about fall: squash!

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  22. Carol @ Always Thyme to Cook2/10/12 18:30

    That looks so good, Angie. I need to try this!

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  23. Suzie2/10/12 18:44

    These look terrific. Your photos are very impressive :)

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  24. Unknown2/10/12 18:49

    Yum, I'm pinning this one. I know we'll love it. Thanks Angie!

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  25. Claudia2/10/12 19:18

    I love playing with pumpkin wedges. This is just bursting with goodness - really shows off the natural sweetness of the pumpkin.

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  26. Kiersten @ Oh My Veggies2/10/12 19:50

    Ohh, I love this recipe! I have trouble finding Japanese pumpkin here, but I'm going to try making this with another kind of winter squash (maybe acorn?). This sounds so, so good! :D

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  27. Evelyne CulturEatz2/10/12 19:58

    Really interesting choices of spices and flavors to add to pumpkin. I like! Would love to try this variety too!

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  28. Kitchen Belleicious2/10/12 20:37

    it looks amazing and so flavorful. perfect welcome to the fall

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  29. vrinda2/10/12 20:44

    Lov anything with pumpkins,gr8 recipe n perfect for fall...

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  30. Pam2/10/12 22:49

    I've never had this before - it looks delicious!

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  31. Jennifer Kendall2/10/12 23:23

    such a creative recipe - love it!

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  32. Gloria Baker3/10/12 00:01

    what nice and lovely recipe Angie!!

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  33. Debra Eliotseats3/10/12 01:53

    Any roasting pumpkin would work, right? I love this. Love fall!!

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  34. Eva3/10/12 02:19

    I've never known a pumpkin you can eat raw, I'm intrigued. I wonder if I can find such a pumpkin in Toronto.

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  35. Rosita Vargas3/10/12 04:23

    Receta muy buena y exquisIta me encantó Angie,abrazos hugs,hugs.

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  36. Elisabeth3/10/12 04:44

    Absolutely stunning, Angie! Love the pretty Roasted Pumpkin wedges all 'dolled up' with the colorful sesame seeds, chilli peppers, and cloathed in a delicate honey/lemon, and olive oil goodness! Totally pinning this to my pumpkin board:)

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  37. Lisa Ho3/10/12 04:46

    Its October and pumpkins are aplenty... good delicious, healthy cooking and scrumptious too :D

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  38. Shabitha Karthikeyan3/10/12 05:37

    Never had something like this. Looks inviting !! Pictures are so colorful and very well composed.

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  39. Unknown3/10/12 07:34

    I love the spicy-autumn feel of this---gorgeous!

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  40. Susan3/10/12 07:42

    What a wonderful fall dish. I love the addition of sesame seeds for texture. It's turned chilly here and this will definitely be something I'll be making soon, XOXO

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  41. Baker Street3/10/12 08:41

    I could totally have this for dinner tonight! So easy and so delicious and healthy - well that's just a bonus.

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  42. Sanjeeta kk3/10/12 10:09

    Wow...never thought I can eat my pumpkin this way too!

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  43. kitchen flavours3/10/12 11:08

    This looks delicious! I have never eaten pumpkin this way before, wish I could right now!

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  44. Erica3/10/12 15:45

    Love spicy and sweet combination here,Angie!It looks absolutely fantastic!

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  45. Kate from Scratch3/10/12 17:24

    This is beautiful! Looks delicious and I just love anything that's spicy and sweet and fresh; just perfect!

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  46. Nancy 3/10/12 19:26

    Hokkaido is one of my favorite squash/pumpkins. It goes great both with sweet and savory spices. Love this lemony and spicy recipe. Gorgeous photos!

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  47. Anonymous3/10/12 23:15

    what a beautiful combo of flavours here. Very nice Angie. I love pumpkin and with honey even better!

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  48. JUEGO DE SABORES4/10/12 00:20

    Delicious!!
    http://juegodesabores.blogspot.com.es/

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  49. Velva4/10/12 01:17

    I don't think I have ever met a squash that I did not like- This one looks really delicious. I should hang my head low for I have never used fresh pumpkin. I eat plenty of other squashes but have slacked miserably with pumpkins.

    Awesome.
    Velva

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  50. Amy (Savory Moments)4/10/12 01:45

    These look so delicious and so colorful! A great fall side dish!

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  51. Unknown4/10/12 02:02

    I love red kuri squash, last year I used it to make soup, this year I'm trying your recipe- it looks so delicious and I think the color is beautiful;-)

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  52. Noob Cook4/10/12 06:27

    This is wonderful use of my favourite fall ingredient!

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  53. Jeanette4/10/12 14:20

    What a beautiful presentation - so simple yet so elegant. I haven't seen this squash around but I do have other winter squash on my kitchen counter right now - would love to give this a whirl.

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  54. Chitra4/10/12 15:52

    Pretty clicks. looks nice :)

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  55. Asmita4/10/12 16:12

    Love this simple and delicious preparation of pumpkin.

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  56. wenn4/10/12 18:37

    looks good..yummy!

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  57. lena4/10/12 19:04

    i never tried japanese pumpkins, only our local pumpkins. I think i would like to give this a try someday, never tried eating pumpkin this way, thanks , it's a lovely idea!!

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  58. Catherine4/10/12 19:58

    Dear Angie, A beautiful side for the Thanksgiving table. Blessings dear. Catherine xo

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  59. Barbara4/10/12 21:24

    Wow! Those are beautiful, Angie. Never have heard of Hokkaido pumpkins, but you've made a wonderful treat with them. Sweet and a kick at the same time. And such a pretty presentation! I think this should work with some of our pumpkins and squash as well.

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  60. Roxana | Roxana's Home Baking4/10/12 23:41

    a colorful and flavorful fall dish.
    I love roasted squash.

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  61. Beth5/10/12 00:00

    What a beautiful dish! This is perfect to serve on a fall table.

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  62. Lite Home Bake5/10/12 00:51

    Just looking at it is enough to lift up one's mood, so bright and cheery! Definitely a good starter for a meal :)

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  63. SavoringTime in the Kitchen5/10/12 01:26

    I love pumpkin and squash season! These look so delicious to me. I wish I could find this variety here.

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  64. Liz That Skinny Chick Can Bake5/10/12 03:06

    Such beautiful squash! Who knew you could eat any of the orange varieties raw? Beautiful recipe, my friend~

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  65. Amelia5/10/12 04:02

    Hi Angie, interesting recipe. Look delicious and as usual your picture and presentation is excellent.

    Have a nice day,regards.

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  66. Ana Regalado5/10/12 04:26

    Beautifully presented and looks wonderfully delicious ! :D

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  67. Reem | Simply Reem5/10/12 04:33

    What a beautiful dish...
    Fall is screaming from each pic.. Beautiful!!!
    I am so adding this recipe to must make...

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  68. lisa is cooking5/10/12 04:40

    That pretty, orange color looks great with the sesame seeds and chiles! What a good fall dish.

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  69. Hotly Spiced5/10/12 05:14

    I didn't know you could eat pumpkin raw. I haven't heard of this kind of pumpkin before and am not sure it's available here. I'll have to look out for it. Beautiful looking dish xx

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  70. Unknown5/10/12 15:09

    This looks so good. Great recipe! Exede

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  71. Jill @ MadAboutMacarons5/10/12 18:53

    Never mind a side dish - this looks like it would steal the show no matter what you served with it! Not easy to find this, but love the idea here!

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  72. wok with ray6/10/12 00:24

    Natural sweetness of this pumpkin topped with honey made it even better. Yummy! I can't believe I missed this post. :)

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  73. Alana6/10/12 11:18

    This is such a simple yet fantastic way of preparing pumpkin, if only I had seen this years ago! I was never into pumpkin very much when I was younger.

    The presentation is beautifully rustic as well. I love it.

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  74. Kari Lindsay6/10/12 15:23

    I love that squash has sweet, sour, and spicy qualities...and it's pretty too!

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  75. tanja6/10/12 18:11

    This is such a wonderful way to prepare Hokkaido pumpkin, so easy and so delicious!! Beautiful photos, amazing colours!

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  76. Lea6/10/12 21:08

    Wow!!! Angie this dish looks wonderful:) I want to try it. Where do you buy Hokkaido pumpkin? I haven't seen em before.

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  77. Suzi7/10/12 16:51

    Angie, this is just beautiful and I am in love with that honey lime mixture. On my To-Make list.

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  78. Serena Bakes Simply From Scratch7/10/12 18:47

    Wow the pumpkin looks amazing! Have a great week!

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  79. Kiran @ KiranTarun.com8/10/12 07:30

    A delicious roast of wonderful flavor combo! Love autumn roast!

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  80. Cass @foodmyfriend9/10/12 01:15

    I'm in pumpkin heaven. Isn't it great when health and amazing taste become one beautiful dish? I should eat more pumpkin.. guilt coming over..

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  81. tigerfish9/10/12 02:59

    Those little "sprinkles" make the usual roasted squash so different!

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  82. Unknown12/10/12 20:43

    The pumpkin looks great. Does it have a similiar texture as a regular pumpkin?

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  83. Unknown24/11/12 21:40

    This comment has been removed by a blog administrator.

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  84. Koko3/1/13 01:54

    Angie, I made this today using a little acorn squash....it was really great. Soo lemony yet sweet...what a great balance of flavour. Thank you!

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