Spiced Roasted Pumpkin with Hazelnut and Hummus! Has a recipe ever sounded SO comforting? This recipe is one for your books. It’s a cozy fall-inspired dish that will wow your loved ones.
Come the Fall, I like to take full advantage of pumpkin! I try including it in pretty much every meal I can from soups, pizza, desserts and side dishes. Turns out, a pumpkin can do lots more than be carved at halloween. It’s a comforting veg that makes any dish better. And this Spiced Roasted Pumpkin with Hazelnut & Hummus is one of my favourite recipes I’ve made to date.
To begin, I’ve roasted the pumpkin in pumpkin spice, cardamom and garlic. The result is a deliciously flavoured pumpkin that you can pop right into your mouth. But of course, it doesn’t stop there. I’ve also made a sweet and citrus dressing with garlic, apple cider vinegar, maple syrup, cayenne pepper and freshly chopped parsley to dress the roasted pumpkin. To serve, I’ve poured the pumpkin over a thick layer of hummus, making a beautiful creamy dip to pair with. Sprinkled with some toasted hazelnut and voila! It’s a pumpkin lovers dream dish!
if you’re celebrating American Thanksgiving, you’ll certainly want to add this one to your menu. It so perfectly proves that side-dishes can be the fan favourite of the night. And, that eating plantbased is so flavourful, satiating and gourmet. Who needs a turkey when side dishes are this remarkable?
Just a side note – if pumpkin is hard for you to find, or just too much effort to chop, this Spiced Roasted Pumpkin with Hazelnut and Hummus would also work well with butternut squash, kabocha squash or sweet potato.
That’s all there really is to say about this heavenly side-dish. I hope you’re running to your kitchen to start cooking. Regardless, I absolutely recommend you trying this gorgeously Spiced Roasted Pumpkin with Hazelnut & Hummus before that the fall season is over! Especially for those of you with upcoming Thanksgiving celebrations. I’m sure you’re gong to love it, and so will your guests. Whether you’re a pumpkin lover or never tried it in a dish, this is going to make you frequent the pumpkin patch for more than just one to carve on Oct. 31.
And, if you do make this recipe please let me know in the comments below what you think! I love hearing from you. And of course, tag me on Instagram with the hashtag #twospoons. Nothing makes me happier than to see your recreations.
Lots of love,
Spiced Roasted Pumpkin with Hazelnut & Hummus
- 1 small cooking pumpkin (550g) or red kuri squash, kabocha, or butternut squash
- 2 tbsp neutral oil
- 1 tsp pumpkin pie spice (or Quatre épices)
- 1/2 tsp cardamom
- 2 cloves garlic finely chopped
- pinch sea salt
- 1/4 cup hazelnuts chopped
- 1/4 cup fresh parsley (tightly packed)
- 1 clove garlic finely chopped
- 1 tbsp apple cider vinegar
- 1 tsp maple syrup
- 1/2 tsp cayenne pepper flakes
- pinch sea salt
- 1/2 cup hummus
- Preheat oven to 400F/200C. Chop cooking pumpkin into bite sized pieces. (If using butternut squash, peel skin). In a small bowl add neutral oil, pumpkin pie spice, cardamom, garlic and sea salt. Whisk to combine. Drizzle mixture over pumpkin in a large mixing bowl, and toss to combine.
- Line a baking tray with parchment paper and transfer pumpkin to tray. Spread pumpkin out so its not crowded (you might need two trays for this). Bake for 25 minutes, or until golden and cooked through. (Flip pumpkin pieces with spatula halfway through to ensure all sides are evenly roasted).
- While you're waiting for the pumpkin to cook finely chop parsley and place to the side. Toast hazelnuts by chopping and adding to a skillet, bring to medium-high heat and toast, stirring often, until browned and aromatic.
- In a large bowl add garlic clove (finely chopped), apple cider vinegar, maple syrup, cayenne pepper, and salt. Add chopped parsley and mix to combine. Add cooked pumpkin and gently toss in dressing to combine.
- Lather plate with a thick layer of hummus and gently pour roasted pumpkin over top. Sprinkle with toasted hazelnuts and serve.
VEGAN – VEGETARIAN – WHEAT-FREE – GLUTEN-FREE – DAIRY-FREE – SOY-FREE