Almond Crusted Pumpkin Wedges

by Victoria
Published: Last Updated on 10 views

As it is pumpkin season again, I have decided to add these delicious almond-crusted pumpkin wedges to my pumpkin recipe collection. These almond-crusted pumpkin wedges are vegan, healthy, oil-free, gluten-free! So much texture is going on- crispy ground almond outside and soft and tender pumpkin flesh inside. I really enjoy these pumpkin wedges as a side dish or a healthy vegan snack. This recipe is very versatile as you can make them sweet or savory. I enjoy these almond-crusted pumpkin wedges most with a chili kick and a creamy dip. These pumpkin wedges are very filling and high in protein and healthy fats because of the almond crust and chickpea-based batter.

Pumpkin

For this recipe, I am using Hokkaido Pumpkin aka Red Kuri Squash. You also can use butternut or kabocha squash as a substitute to make the almond-crusted pumpkin wedges. I prefer this type of pumpkin because you can eat them with the skin. It saves a lot of time when you don’t need to peel pumpkin skin. There is not much preparation work needed as this recipe is very simple and straightforward. All you need to do is just cut the Hokkaido pumpkin in halves and scoop out the seeds. Then slice it into wedges.

Gluten-Free Crust

I use almonds for the crusty base in this recipe. However, it is also possible to use mixed nuts and seeds. I prefer almonds because of their sweetness, they really go along well with the pumpkin, especially if you want to add a spicy kick to it. In order to stick the crust well to the pumpkin, it is necessary to dip each wedge into a liquid flour-water mix first. That way the batter will coat the pumpkin wedges and allow them to pick up a good thick layer of the almond crust! For this flour-water mix, I used chickpea flour. I have also tried it with buckwheat flour. Generally, you can use any of your favorite gluten-free flour, except for the coconut one.

How to serve these almond crusted pumpkin wedges?

You can have them as a snack, or serve as a part of or lunch dinner with a savory dip. I recommend having them with vegan yogurt-garlic dip, guacamole, tzatziki, or good sugar-free ketchup.  Pick your dip according to your taste and also based on the spices you put in your almond-crusted pumpkin wedges. For example, if you used a lot of chilies, the dip should be not too spicy and vice versa.

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If you are interested in the other vegan, healthy, and easy gluten-free pumpkin/ squash recipes, check out this recipe for Vegan Pumpkin Pancakes in this Fall Season

Please share, like, and leave your comments down below! I would be happy to hear your feedback and how my recipe turned out for you!

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