Spiced Roasted Pumpkin with Hazelnut & Hummus
Nov 10, 2018 (Last updated Sep 12, 2021) by Hannah Sunderani
Spiced Roasted Pumpkin with Hazelnut & Hummus
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,
Hannah
Spiced Roasted Pumpkin with Hazelnut & Hummus
Ingredients
- 1 small cooking pumpkin (550g) or red kuri squash, kabocha, or butternut squash
- 2 tbsp avocado oil
- 2 cloves garlic , finely chopped
- 1 tsp pumpkin pie spice (or Quatre épices)
- 1/2 tsp ground cardamom
- pinch sea salt
- 1/4 cup chopped hazelnuts
Sauce
- 1 clove garlic , finely chopped
- 1 tbsp apple cider vinegar
- 1 tsp maple syrup
- 1/2 tsp chili flakes
- pinch sea salt
The rest
- 1/4 cup parsley leaves , tightly packed and chopped
- 1 cup hummus
Instructions
- Preheat oven to 400F/200C, line a baking tray with parchment paper. Chop the pumpkin into 1.5-inch pieces, add to a large mixing bowl. (If using butternut squash, peel the skin). In a small bowl add the oil, 1 clove garlic, pumpkin pie spice, cardamom, and salt. Whisk to combine. Drizzle the mixture over the pumpkin and toss to combine.
- Transfer the pumpkin to the baking tray, spreading out in an even layer. Bake until fork tender and golden at the edges, 25-30 minute. (Remove and toss the pumpkin with spatula halfway through to ensure all sides are evenly roasted).
- Toast the hazelnuts in a small skillet on medium-high heat, stirring often, until lightly browned and aromatic, 7-10 minutes.
- In a large bowl add the garlic, apple cider vinegar, maple syrup, chili flakes, and salt. Add the cooked pumpkin and sprinkle with the parsley, gently toss to combine.
- Slather a plate with a thick layer of hummus and gently pour the roasted pumpkin on top. Sprinkle with toasted hazelnuts and serve.
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