Spiced Roasted Pumpkin with Hazelnut & Hummus
Spiced and Roasted Pumpkin sprinkled with toasted hazelnut and lathered on top of creamy hummus to dip.
Servings Prep Time
4people 30minutes
Cook Time
25minutes
Servings Prep Time
4people 30minutes
Cook Time
25minutes
Ingredients
  • 1(550g) small pumpkin(or red kuri squash, kabocha squash, butternut squash or sweet potato)
  • 2tbsp sesame oil
  • 1tsp pumpkin pie spice(or quatre ├ępices)
  • 1/2tsp cardamom
  • 2cloves garlic, finely chopped
  • pinch sea salt
  • 1/4cup hazelnuts, chopped
  • 1/4cup fresh parsley (tightly packed)
  • 1clove garlic, finely chopped
  • 1tbsp apple cider vinegar
  • 1tsp maple syrup
  • 1/2tsp cayenne flakes
  • pinch sea salt
  • 1/2cup hummus
Instructions
  1. Preheat oven to 400F/200C. Chop pumpkin into bite sized pieces, removing the tough outer skin and add to a mixing bowl. (If it’s a red kuri or kabocha squash you can leave the skin on). In a small bowl add sesame oil, pumpkin pie spice, cardamom, garlic and sea salt. Mix to combine. Drizzle mixture over pumpkin in a large mixing bowl, and toss to combine.
  2. Line a baking tray with parchment paper and pour pumpkin onto tray. Spread pumpkin out on tray so that none are touching, you might need two trays for this. Place pumpkin in oven to bake for 25 minutes, or until golden and cooked through. (Flip pumpkin halfway through baking to ensure all sides are evenly roasted).
  3. While you’re waiting for the pumpkin to cook finely chop parsley and place to the side. Toast your hazelnuts by chopping and adding to a skillet, bring to medium high heat and toast hazelnuts stirring often until browned and aromatic. Remove from heat.
  4. In a small bowl add garlic clove (finely chopped), apple cider vinegar, maple syrup, cayenne pepper, and salt. Add chopped parsley and mix to combine. Toss cooked pumpkin in a large mixing bowl and drizzle with dressing. Gently toss in dressing gently to combine.
  5. Lather a plate with a thick layer of hummus and gently pour roasted pumpkin over top. Sprinkle with toasted hazelnuts and serve.