There is no faster pumpkin recipe than delicious pumpkin wedges from the oven. It's so easy to cook pumpkin in the oven, and here's what you need to keep in mind.
I admit it: I love pumpkin! According to Pumpkin goulash, Pumpkin muffins, classic pumpkin soup now comes a Instruction, with which you Cook pumpkin in the oven can.
Pumpkin wedges from the oven are quickly prepared, very uncomplicated and always taste great!
You can't prepare Hokkaido, Butternut and Co any easier or more delicious.
If you want to prepare Hokkaido, Butternut and Co in the oven, you will be happy about a creamy consistency and roasted aroma. Mixed with a few fresh herbs, you quickly have a quick lunch or a healthy side dish.
Today I want to show you what to look for when cooking in the oven and how the recipe becomes really delicious!
Table of contents
What kind of pumpkin can be baked in the oven?
You can use any Prepare pumpkin in the oven. I prefer to use Hokkaido. You don't have to peel it. That saves time 🙂
In addition, the bright, orange color of the Hokkaido is very healthy because it contains particularly high levels of beta-carotene. This vitamin our body converts into vitamin A during digestion.
Instead of Hokkaido you can also use butternut. Butternut is perfect for crispy pumpkin fries from the oven.
But let's take a quick look at the details:
Hokkaido: The Hokkaido pumpkin is the perfect choice for those who are in a hurry. It can be roasted with skin, baked, steamed or boiled. The Hokkaido has a pleasant, nutty aroma. It is easy to hollow out and the skin is comparatively soft.
Nutmeg pumpkinMuscat pumpkin is also a very good choice if you want to cook pumpkin in the oven. However, the flesh is quite thick, so you need to allow more time for cooking. It is one of the heavyweight pumpkin varieties and can weigh up to 40 kilograms. Therefore, its pieces are often divided in the supermarket. It is a good all-rounder, performing well as cream of pumpkin soup, puree or ingredient in vegetable stews and curries.
Butternut: The name already reveals a lot about its taste. I would describe the butternut as a pumpkin with very soft flesh that tastes like butter. This variety is suitable for savory dishes and sweet muffins or cakes. Its hard skin is a little harder to peel, but you usually leave it on and remove it only right when you eat it.
Turkey turban (also called bishop's cap) has firmer flesh. Cutting up and chopping this variety of pumpkin is a little tricky because it is very fused and therefore difficult to work with. But the taste is worth the effort!
In short, there are many delicious varieties of pumpkin for the oven. But I stick to the Hokkaido because it saves time.
As a pumpkin fan you also taste
Cooking pumpkin in the oven - the instructions
Well, already hungry? Then we don't want to keep you in suspense any longer. Here's a guide with which your Pumpkin from the oven guaranteed to succeed.
If you choose a pumpkin other than Hokkaido, you must peel it first. We skip this step in the instructions.
Step 1: Loosen the cores and fibers
Before we start, preheat the oven. 200° upper-lower heat or 170° convection are ideal for cooked pumpkin.
In order to leave the skin on the pumpkin, you should wash the Hokkaido well.
Now you need a really sharp knife and a board. Cut the pumpkin in half. Loosen the fibers and the seeds with a spoon.
Step 2: Cut hokkaido into wedges
So that the pumpkin does not cook forever in the oven, we cut the Hokkaido into wedges. The best slices are 2-4 centimeters thick. The thicker the slices, the longer it takes.
Put it in a bowl. Mix the pumpkin with spices, oil, salt and pepper.
Tip: If you like, you can also marinate the pumpkin pieces in a bag. To do this, simply put all the ingredients for the marinade in the bag and add the pumpkin. Keep closed, shake firmly. And ready!
Which spices harmonize especially delicious with cooked pumpkin, you will learn after the instructions.
For oil, it is best to use olive oil or rapeseed oil. These cooking oils are highly heatable and good for frying and cooking.
Step 3: Cook the pumpkin in the oven
Spread the spiced pumpkin wedges on a baking tray that you have lined with baking paper. Alternatively, it's also a baking dish.
To make it a bit crispy and to make sure all the wedges are evenly cooked, place them side by side, not on top of each other.
Put it in the hot oven. Your pumpkin must cook for 30 minutes. After half the time you have to turn the pumpkin slices.
You can tell that your Hokkaido is ready in the oven by the edges and tops of the squash. They should be lightly browned. If you've done the oven cooking correctly, you'll get a slightly crispy surface and soft flesh.
The best spices and dips for pumpkin from the oven
It smells wonderful, doesn't it? While you're waiting for your pumpkin to finish in the oven, you can get to work on dips and garnishes.
Actually, such a cooked Hokkaido does not need much. Except a nice colorful salad with dressing and a dip. For the dip, use a cup of yogurt or sour cream. Chop a clove of garlic, stir in chopped chives and season with salt.
But also our Barbecue sauces go very well with the pumpkin. If you love tomatoes, you can get a Quick ketchup mix yourself.
Spices that are perfect for cooking pumpkin
- Rosemary
- Salt
- Pepper
- Paprika powder
- Chili
- Caraway
- Curry
- Garlic
- Sage
- Cinnamon*
- Lemon peel
- Herbal salt
And also very tasty: Crumble a little feta and spread on the pumpkin pieces. Then off into the oven. Yummy!
As you can see, you can go wild with the taste of cooked pumpkin. Just use a different spice each time. Then it will not be boring.
And finally, here's a quick and delicious recipe for pumpkin from the oven.
Have you tried these moist pumpkin muffins without sugar?
Recipe: Cooked Hokkaido from the oven
If you rarely cook or bake, then you are in the right place. I'll tell you step by step how to proceed, so that even beginners are well versed.
If you're a regular cook, scroll to the bottom of this post. Here you will find a short version of the recipe. The recipe serves 4 people.
Ingredients:
- 1 kg Hokkaido
- 2 garlic cloves
- 8 tablespoons olive oil
- Salt and pepper
- 2 sprigs rosemary
- 3 tablespoons sesame seeds
Also: knife and board, 1 bowl, 1 garlic press, baking tray and baking paper.
Preheat the oven to 180° top-bottom heat.
1. prepare pumpkin
Wash the pumpkin and check for damaged areas. Cut off the peel in damaged areas and remove the stem.
Cut the pumpkin in half and hollow it out with a tablespoon. Remove the inside. By the way, you don't have to throw away the seeds, you can roast them. Check it out here: "How to roast pumpkin seeds“
Now cut the pumpkin into thin columns. They should be no more than 2 cm thick, 1 cm is better.
2. prepare marinade
Peel the garlic and press the cloves into a bowl with a garlic press. Pour olive oil and add salt and pepper.
Mix the ingredients well and toss the squash in the marinade.
Line a baking sheet with parchment paper.
Pluck the rosemary and place it on the tray. Now place the pumpkin pieces on the tray, ideally so that they do not touch each other.
Sprinkle the sesame seeds on the squash wedges.
3. cook pumpkin in the oven
Put the tray in the oven. After 10 to 15 minutes, turn the pumpkin wedges.
They need to be in the oven for a total of 20 to 30 minutes - depending on how thick or thin you cut them.
Frequently asked questions about the pumpkin in the oven
Cook pumpkin in the oven - how long?
Depending on the size and variety, pumpkin must cook in the oven for 30 minutes. The thinner you cut it, the faster it goes. The exact cooking time depends on the variety. Softer pumpkins like Hokkaido often need only 20 minutes, while harder pumpkins need 35 minutes in the oven.
Check if the pumpkin is ready by poking a piece with a fork or chopstick. A classic tasting can also help you find out if the pumpkin is ready to be eaten.
Pumpkin in the oven - convection or top-bottom heat?
Pumpkin in the oven can be prepared with both convection and top-bottom heat. Circulating air is particularly suitable for even browning and ensures that the pumpkin is cooked faster. With upper-lower heat it takes a little longer, but the surface is a little crispier.
No matter which baking program you choose: Turn the pumpkin wedges halfway through the cooking time in the oven. This ensures that the pieces are cooked evenly.
How to make pumpkin crispy in the oven?
If you want to make pumpkin fries or pumpkin wedges crispy and crunchy, you need to slice them very thinly and sprinkle them with corn or potato starch. An egg white is also used in the process. The result is really crispy pumpkin sticks.
You can find detailed instructions here: "How to make pumpkin crispy in the oven“
And now, as promised, here is the abridged version of the recipe for those who cook and bake regularly. And for all who are interested in the nutritional values per serving.
Hokkaido from the oven with sesame seeds
Ingredients
- 1 kg Hokkaido
- 2 Garlic cloves
- 8 EL Olive oil
- Salt and pepper
- 2 Branches Rosemary
- 3 EL Sesame seeds
Equipment
- Knife and board
- 1 bowl
- 1 garlic press
- Baking tray with baking paper
Anleitung
- Cut the hokkaido into wedges.1 kg Hokkaido
- Mix the pressed garlic, olive oil, salt and pepper together in a bowl.2 cloves of garlic, 8 tablespoons olive oil, Salt and pepper
- Toss the squash wedges in the marinade.
- Put it on the baking tray. Pluck the rosemary and spread it on the tray. It will then give off its flavor.2 sprigs rosemary
- Sprinkle the Hokkaido pieces with sesame seeds.3 tablespoons sesame seeds
- Put it in the oven. At 180 ° top-bottom heat you need to turn the pumpkin after about 10 to 15 minutes. In total, the pumpkin in the oven takes 20 to 30 minutes - depending on the thickness of the pumpkin pieces.
Nährwerte
Our conclusion
Cooking a pumpkin in the oven is no trick. Just season it and put it in the oven. Hokkaido is especially good because you don't have to peel it. Serve with a delicious dip and dinner is ready. Quick, easy and cheap - that's how we like our recipes :)
Have fun making them!
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