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Spiced Roasted Pumpkin with Hazelnut & Hummus

Spiced and Roasted Pumpkin sprinkled with toasted hazelnut and lathered on top of creamy hummus to dip.
Category Side Dish
Cuisine gluten-free, traditional, vegan, vegetarian
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings 4 people
Author Hannah Sunderani

Ingredients

  • 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

Instructions

  • 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.

Notes

Nutrition information is a rough estimate. 

Nutrition

Calories: 285kcal | Carbohydrates: 22g | Protein: 5g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Sodium: 307mg | Potassium: 378mg | Fiber: 7g | Sugar: 6g