I roast pumpkin when the air turns cool and the kitchen feels like home. This pan brings caramel edges and a soft center, and the whole tray smells sweet and toasty. If you love roasted pumpkin recipes, this one slides right into your weekly cooking without fuss. We go simple and we go savory. I cut wedges, add oil, salt, and a little heat. They roast until the flesh yields to the fork. Then I spoon on a warm sticky seed dressing. You taste crunch, a hint of chili, and light tart notes. It fits pumpkin recipes and Pumpkin Recipes fans, and it plays nice with roasts or a leafy salad. I first made it for a friend who swore they did not like squash. We ate in quiet for a minute, then we both laughed. That is the joy here. Clean flavors, easy steps, and a cozy plate you will reach for again. It belongs with pumpkin recipes savory lovers, anyone hunting savory pumpkin recipes, folks who collect recipes with pumpkin, and even those who crave Pumpkin Treats on a cool night.
Table of Contents
- 1) Key Takeaways
- 2) Easy Slow Roasted Pumpkin With Sticky Seedy Dressing Recipe
- 3) Ingredients for Slow Roasted Pumpkin With Sticky Seedy Dressing
- 4) How to Make Slow Roasted Pumpkin With Sticky Seedy Dressing
- 5) Tips for Making Slow Roasted Pumpkin With Sticky Seedy Dressing
- 6) Making Slow Roasted Pumpkin With Sticky Seedy Dressing Ahead of Time
- 7) Storing Leftover Slow Roasted Pumpkin With Sticky Seedy Dressing
- 8) Try these Side Dish recipes next
- 9) Slow Roasted Pumpkin With Sticky Seedy Dressing
- 10) Nutrition
1) Key Takeaways
I am Nancy from Nancy Cooks and I roast pumpkin for calm meals that still feel fun. The method stays simple and the flavor runs deep. You get tender wedges and a nutty seed crunch.
We use pantry items and one tray. Heat, toss, roast, dress, done. Clean steps help busy days. This fits weeknight plans and weekend spreads.
The dish plays with bright lemon and warm seeds. It sits well with greens or a grilled protein. Friends ask for seconds which makes me grin every single time.
2) Easy Slow Roasted Pumpkin With Sticky Seedy Dressing Recipe
When the oven warms the room I reach for roasted pumpkin recipes and this is the one I trust. Roasted pumpkin recipes give me sweet edges and soft centers that make dinner feel easy and cozy at once.
I trim wedges and pat them dry. Oil and salt go on. Heat does the work. The sticky seed mix waits on the stove and turns glossy and fragrant. I spoon it over while the wedges rest so everything clings and crackles.
This dish lives on Nancy Cooks with a clear path for home cooks. Short prep and steady results make it a keeper for fall nights and simple gatherings.
3) Ingredients for Slow Roasted Pumpkin With Sticky Seedy Dressing
Pumpkin a medium eating pumpkin such as Delica or Kabocha trimmed seeded and cut into wedges for even roasting that suits family friendly roasted pumpkin recipes
Olive oil enough to coat the wedges so heat can brown the edges and keep the flesh moist
Fine salt a steady base that lifts natural sweetness
Black pepper fresh ground for gentle bite
Chili flakes a small pinch if you like a warm tickle
Butter melted until nutty for the sticky seed glaze
Honey or maple a mellow sweet note that helps seeds cling
Apple cider vinegar bright balance for the sweet and the rich
Pumpkin seeds for crunch that echoes the main star
Sunflower seeds extra crunch and a toasty flavor
Sesame seeds tiny pops that smell great when warm
Garlic one small clove grated fine for gentle heat
Soy sauce or tamari savory depth in a small splash
Lemon zest light citrus that keeps bites lively
Coarse breadcrumbs toasted for texture that stays crisp
Parsley chopped for a fresh green lift
Lemon wedges at the table for folks who like extra zing
4) How to Make Slow Roasted Pumpkin With Sticky Seedy Dressing
step 1 Heat the oven to two hundred C and line a large tray. Dry the wedges with a towel for better browning.
step 2 Toss wedges with oil salt pepper and a light shake of chili. Spread them so each piece has space.
step 3 Roast until the edges turn deep gold and the flesh yields to a fork. Turn once midway for even color.
step 4 Melt butter in a small pan. Add honey vinegar seeds garlic and soy. Bubble until slightly thick and glossy.
step 5 Toast breadcrumbs in a dry pan. A small pinch of salt makes them sing.
step 6 Move hot wedges to a platter. Spoon on the warm seed glaze. Scatter crumbs and parsley. Serve with lemon.
5) Tips for Making Slow Roasted Pumpkin With Sticky Seedy Dressing
Pick a firm eating pumpkin. Thin skin helps with tender bites. Thick skin can work with a longer roast. This small choice shapes flavor and texture.
Dry the wedges before the tray. Water fights browning. A quick pat gives you that sweet caramel edge that folks love in the best roasted pumpkin recipes for weeknights.
Warm the glaze near the end. If it sits too long it sets. A gentle bubble keeps it ready and bright. Spoon fast over hot wedges so it clings well.
6) Making Slow Roasted Pumpkin With Sticky Seedy Dressing Ahead of Time
Roast the wedges in the morning and chill them on a flat tray. Reheat on a hot tray so the edges perk up. The glaze comes together in a few minutes right before you eat.
Keep seeds in a jar and crumbs in a tin. Bring both to room temp before serving. This plan keeps the texture sharp and the flavor bright for quick roasted pumpkin recipes on busy nights.
Set the platter then dress at the table. Friends watch the seeds shine and the aroma rise. It turns a simple side into a small moment which I love.
7) Storing Leftover Slow Roasted Pumpkin With Sticky Seedy Dressing
Store wedges in a box with paper under them. That paper keeps the bottom dry. The glaze stays in a small jar so the crunch holds.
For reheating place wedges on a hot tray and warm until edges crisp again. Add fresh crumbs and a splash of lemon. This trick makes the plate taste new.
I pack a lunch box with greens and a wedge or two. A little glaze on top turns it into a pumpkin side dish that travels well and feels like a hug.
8) Try these Side Dish recipes next
9) Slow Roasted Pumpkin With Sticky Seedy Dressing
Roasted Pumpkin Recipes Slow Roasted Pumpkin With Sticky Seedy Dressing
Ingredients
For The Pumpkin
- 1 medium pumpkin such as Delica or Kabocha about 1.2 kg seeded and cut into wedges
- 2 tablespoons olive oil
- 1 teaspoon fine salt
- Freshly ground black pepper
- 1 small pinch chili flakes optional
For The Sticky Seedy Dressing
- 40 g unsalted butter
- 2 tablespoons honey or maple syrup
- 2 tablespoons apple cider vinegar
- 2 tablespoons pumpkin seeds
- 2 tablespoons sunflower seeds
- 1 tablespoon sesame seeds
- 1 small garlic clove grated
- 1 teaspoon soy sauce or tamari
- Zest of 1 small lemon
To Finish
- 30 g coarse breadcrumbs ideally from a hearty sourdough
- Small handful parsley leaves chopped
- Extra lemon wedges for serving
Instructions
For The Pumpkin
- Heat the oven to 200 C and line a large baking tray.
- Toss pumpkin wedges with olive oil, salt, pepper, and chili flakes if using.
- Spread in a single layer. Roast for 45 to 55 minutes until golden and fork tender, turning once.
For The Sticky Seedy Dressing
- Melt butter in a small pan over medium heat until it smells nutty. Take care not to burn.
- Stir in honey, vinegar, pumpkin seeds, sunflower seeds, sesame seeds, garlic, soy sauce, and lemon zest.
- Let it bubble for 1 to 2 minutes until slightly syrupy. Remove from the heat.
To Finish
- Toast breadcrumbs in a dry pan until crisp. Season with a pinch of salt.
- Arrange hot pumpkin on a platter. Spoon over the warm sticky seedy dressing.
- Scatter breadcrumbs and parsley on top. Serve with lemon.
10) Nutrition
Per generous serving energy two hundred thirty calories with a balance of carbs fiber and protein. Sodium sits in a moderate range when you season with a light hand and lemon helps lift flavor without more salt.
Fats come mostly from olive oil seeds and a small knob of butter. Fiber from pumpkin and seeds supports a steady meal. The plate satisfies without heaviness which keeps weeknight cooking calm.
For special diets swap tamari for soy and use gluten free crumbs. The method stays the same and the flavor still sings which is why readers at Nancy Cooks keep this one on repeat.
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