Spiced Roasted Pumpkin with Hazelnut & Hummus
Spiced and Roasted Pumpkin sprinkled with toasted hazelnut and lathered on top of creamy hummus to dip.
Servings 4 people
Calories 313kcal
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.
Notes
Nutrition information is a rough estimate.
Nutrition
Calories: 313kcal | Carbohydrates: 35g | Protein: 10g | Fat: 18g | Saturated Fat: 2g | Sodium: 244mg | Potassium: 1395mg | Fiber: 7g | Sugar: 11g | Vitamin A: 29356IU | Vitamin C: 37mg | Calcium: 120mg | Iron: 5mg