Chile-Roasted Squash Wedges with Sesame and Pumpkin Seeds Recipe

These chile-roasted, seed-sprinkled squash wedges are pleasing to both the eyes and the palate.

From "Cooking with Seeds"
February 2016

  • These squash wedges are both beautiful and healthy enough to serve as the cover photo of "Cooking with Seeds."
    Photo by Arnold Finkelstein
  • Charlyne Maddox has brilliantly and seamlessly integrated seeds into fabulous, Instagram-ready dishes.
    Cover courtesy Lifelong Books

Total Hands-On Time: 45 min

Yield: 4 servings

From protein-hearty hemp to omega-3-loaded flax, seeds are true nutritional powerhouses. Incorporating seeds into your daily diet is a great way to boost your health without giving up your favorite foods, and in Charlyne Mattox’s Cooking with Seeds (Lifelong Books, 2015), there’s something for every palate. These mouth-watering recipes for breakfasts, lunches, snacks, dinners and desserts use seven super seeds—chia, flax, hemp, poppy, pumpkin, sesame and sunflower—as key ingredients. Whether you have time for a full meal or just a snack, you can easily reap the benefits and the flavor of these little nutrient bombs. See below to learn how to make Chile-Roasted Squash Wedges with Sesame and Pumpkin Seeds.

You can purchase this book from the Mother Earth Living store: Cooking with Seeds.

These cover-worthy roasted squash wedges are loaded with two different seeds, spiced up with ginger and Fresno chiles, and jazzed up with a quick drizzle of rice vinegar. For dipping, serve with the Miso Sesame Spread. Dividing the squash between two trays gives them enough room to cook and pick up a little color, rather than just steam. 


• 1 2-pound Hubbard squash, seeds discarded and cut into 1-inch wedges
• 2 tablespoons white sesame seeds
• 2 tablespoons canola oil
• Kosher salt and freshly ground
• black pepper
• 2 red Fresno chiles, sliced
• 1 small piece fresh ginger, peeled and sliced
• 2 tablespoons unseasoned rice vinegar
• 2 tablespoons toasted pepitas


Preheat oven to 425 degrees F.

Toss together the squash, sesame seeds, and oil. Season with salt and pepper. Divide between 2 rimmed baking sheets. Roast until the squash is starting to soften, 15 to 17 minutes. Remove the baking sheet from the oven. Turn the squash and add the chiles and ginger to the baking sheets. Return the baking sheets to the oven. Rotate the sheets front to back and top to bottom, and continue to roast until the squash is golden-brown and tender, 15 to 17 minutes. Drizzle with the rice vinegar.

Serve sprinkled with the pepitas.

More from Cooking with Seeds:

Cherry Almond Blondies Recipe
Smoky White Bean Dip Recipe

Reprinted with permission from Cooking with Seeds written by Charlyne Mattox and published by Lifelong Books, 2015.

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