Roasted Pumpkin Wedges with Chili, Lime, and Cotija
Those decorative little gourds you used as centerpieces make a delicious side dish when sliced and baked.
1 small pumpkin (about 1 1/2 to 2 pounds), cleaned and scrubbed
2 tablespoons olive oil
1/2 teaspoon sea salt
2 teaspoons brown sugar
1/2 teaspoon ancho chili powder
Juice of 1/2 lime
2 tablespoons finely grated cotija cheese
2 tablespoons cilantro leaves, for garnish, optional
1. Preheat the oven to 400 degrees. Line a baking sheet with parchment paper. Cut the top and bottom off pumpkin using a large chef’s knife. Halve lengthwise and scoop out flesh with a spoon (grapefruit spoons work well here). Discard flesh and reserve seeds for another use. Cut pumpkin into 1/4-inch wedges.
2. In a large mixing bowl, toss pumpkin with olive oil, salt, sugar, and chili powder. Arrange in an even layer on the baking sheet and cook for 30 to 40 minutes, flipping halfway through the cooking process, until the wedges are soft and caramelized. Allow to cool slightly.
3. When cool enough to touch, drizzle with lime juice and cotija. Garnish with cilantro leaves, if using, and serve room temperature or warm.