When I say spicy, you say pumpkin! Spicy, PUMPKIN, spicy, PUMPKIN! Okay that’s corny but seriously, guys, this recipe makes me want to cheer from the mountaintops. We’ve all heard of “pumpkin spice” but this is something totally new and different. While brainstorming for this recipe, I first thought that spicy pumpkin wedges would be strange, but now that I’ve tried it, there’s no turning back. Habanero Roasted Pumpkin Wedges are a THING now and they are so, so delicious. It’s one of those odd flavor combination that just WORKS. Trust me on this one and get out of your comfort zone with this fun, easy, and unique recipe.
Habanero Roasted Pumpkin Wedges of course start with pumpkin. I prefer to use a hokkaido pumpkin, also known as a red kuri squash. If you can’t find hokkaido, you can definitely try it with another edible pumpkin or even a butternut squash. You could also make this recipe as cubes but I just love the wedge shape. It’s easier to flip 12 wedges on the pan than 48 cubes, right?
The sweet, creamy, and nutty hokkaido pumpkin is just begging to be paired with something spicy. Habanero makes the perfect match; even though it’s definitely a hot pepper, it’s also naturally sweet, fruity, and citrus-y. Hard to imagine that a hot pepper would be all of those things, but it’s true! That’s why I am just obsessed with the Habanero Sauce from Yellowbird. It has hints of tangerine and lime, plus the bold spice of habanero. And you know I love all things organic, so it’s only fitting that Yellowbird uses organic vinegar, organic sugar, and organic carrots (yes, carrots!), in this flavorful hot sauce.
Aside from these spicy pumpkin wedges, I’m also love this habanero sauce on butternut squash and sweet potatoes. That sweet-heat combo is just begging to make an appearance at your Thanksgiving table this year! Check out Yellowbird’s store locator so you can find some for yourself! You can also order straight from their website (I am seriously considering getting the gallon size of this flavor; it goes fast in this house!). This is not your typical watered-down hot sauce, so use with caution folks!
I’m actually only using one tablespoon of the hot sauce for these Habanero Roasted Pumpkin Wedges, plus a little drizzle on the final product. But if you’re feeling adventurous, go ahead and make it two tablespoons! Personally I prefer to add less at the beginning, and then let my guests add more to taste once it’s plated, but totally up to you. (By guests, I mean myself and my boyfriend, who am I kidding, we don’t have guests.)
The last component of this recipe is the fresh sage. The sage pulls this whole dish together flavor-wise, AND adds a textural surprise! Once it crisps up in the oven, you’ll never want to eat sage another way ever again.
So there you have it: a unique, delicious side dish that is sure to wow your taste buds. Pair it with seared tofu and roasted Brussels sprouts for the perfect fall dinner!
As always, let me know if you try this recipe by tagging me @hashtagvegan and using #hashtagvegan on Instagram so I can see your creations!
A big thank you to Yellowbird for sponsoring this post! Recipe and opinions are 100% my own, and I only work with companies whose products I genuinely use, love, and recommend. For more info, check out my full disclosure here.
For the animals,
Habanero Roasted Pumpkin Wedges
- 1 small hokkaido pumpkin (aka red kuri squash, approximately 2.5 pounds, seeds removed and sliced into 1-2 inch wedges)
- 2-3 medium shallots peeled and quartered
- 1 tablespoon Yellowbird Habanero Sauce
- 1 tablespoon extra virgin olive oil
- 1/8 teaspoon salt
- 1/4 cup fresh sage chopped
- Preheat the oven to 400 degrees F.
- In a large bowl using your hands, gently toss the pumpkin wedges and shallots with Yellowbird Habanero Sauce, olive oil, and salt. Make sure that all sides (including the skin edge) of the pumpkin are covered.
- Transfer the seasoned pumpkin and shallots to a lightly greased baking pan. Spread out your wedges so that they are not touching each other and be sure that they are "lying down" and not standing up on the skin edge. We want that flesh to get caramelized!
- Bake for 20 minutes and remove from oven.
- Using a fork or tongs, carefully flip over each wedge and top off with chopped sage.
- Bake for another 5 minutes, or until sage is crispy but still green.
- Serve with an extra drizzle of Yellowbird Habanero Sauce (optional!) and enjoy!