Maple Roasted Pumpkin with Hazelnuts and Mint

Maple Roasted Pumpkin with Hazelnuts and Mint: A Cozy Fall Side Dish

Looking for a unique, flavorful side dish to elevate your fall meals? This Maple Roasted Pumpkin with Hazelnuts and Mint is packed with warm spices, a touch of sweetness, and a refreshing hint of mint. Perfectly roasted and caramelized, the pumpkin is balanced by the crunchy toasted hazelnuts and zesty lemon for a beautifully layered flavor experience. Whether you’re hosting a holiday gathering or just want a cozy autumn meal, this dish is a must-try!

Recipe Details

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4
Calories: ~150 kcal per serving

Ingredients

  • 850 g pumpkin (Long Island Cheese or your preferred variety)
  • 1 tablespoon maple syrup
  • 1 tablespoon olive oil
  • 1 teaspoon sweet paprika
  • 1 teaspoon ginger powder
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon black pepper
  • Salt, to taste
  • 1/4 cup hazelnuts, toasted
  • 10 fresh mint leaves
  • Zest of half a lemon

Instructions

  1. Preheat the Oven:
    Preheat your oven to 210ºC (410ºF), fan-assisted, to get a nicely caramelized roast.
  2. Prepare the Pumpkin:
    • Using a large knife, cut off the top and bottom of the pumpkin, then slice it in half lengthwise and scoop out the seeds.
    • Cut each half into wedges for even roasting.
  3. Season the Pumpkin:
    Place the pumpkin wedges on a baking tray. Drizzle with maple syrup and olive oil, then sprinkle with sweet paprika, ginger powder, nutmeg, black pepper, and a pinch of salt. Use your hands to toss and coat the pumpkin evenly with the seasonings.
  4. Roast the Pumpkin:
    Bake for about 30 minutes, or until the pumpkin is tender and beautifully caramelized.
  5. Add the Toppings:
    Once the pumpkin has cooled slightly, sprinkle it with roughly crushed hazelnuts, chopped fresh mint, and lemon zest.
  6. Serve and Enjoy:
    Serve warm as a side dish or appetizer. Enjoy the sweet, earthy flavors with a touch of zest!

Tips for the Perfect Maple Roasted Pumpkin

  • Choosing Your Pumpkin: Long Island Cheese pumpkin has a naturally sweet flavor and creamy texture, but butternut squash is a great alternative if you can’t find it.
  • Adjust the Spices: Feel free to experiment with the spices to suit your taste. Add a pinch of cinnamon for extra warmth or a dash of chili powder for a hint of heat.
  • Toasting Hazelnuts: Toasting the hazelnuts enhances their flavor. Place them in the oven for about 5-7 minutes until they’re golden and fragrant.

Why You’ll Love This Recipe

This Maple Roasted Pumpkin is both simple and sophisticated, offering a warm, comforting dish that’s perfect for fall. The combination of maple and spices brings out the natural sweetness of the pumpkin, while the hazelnuts add a delightful crunch. The fresh mint and lemon zest brighten the flavors, making it a standout addition to your autumn table. It’s an ideal side for holiday feasts or a delicious snack on a cozy night.

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Add this Maple Roasted Pumpkin with Hazelnuts and Mint to your recipe collection for an unforgettable fall side dish. Perfectly seasonal and full of vibrant flavors, it’s sure to become a favorite!

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Maple Roasted Pumpkin with Hazelnuts and Mint


  • Author: Dulcia
  • Total Time: 40 minutes
  • Yield: 4 1x

Description

This Maple Roasted Pumpkin with Hazelnuts and Mint is a delightful balance of earthy, sweet, and fresh flavors. The pumpkin’s natural sweetness is elevated by maple syrup and warm spices, while toasted hazelnuts add a satisfying crunch. Fresh mint and lemon zest bring a pop of freshness, making this dish as vibrant as it is delicious.


Ingredients

Scale

850 g pumpkin (Long Island Cheese or preferred variety)
1 tablespoon maple syrup
1 tablespoon olive oil
1 teaspoon sweet paprika
1 teaspoon ginger powder
1/2 teaspoon nutmeg
1/2 teaspoon black pepper
Salt, to taste
1/4 cup hazelnuts, toasted
10 fresh mint leaves
Zest of half a lemon


Instructions

Preheat Oven: Set the oven to 210ºC (410ºF), fan-assisted.
Prepare the Pumpkin: Using a large knife, cut the top and bottom off the pumpkin. Slice it in half lengthwise and scoop out the seeds. Cut each half into wedges.
Season the Pumpkin: Place the pumpkin wedges on a baking tray. Add the maple syrup, olive oil, sweet paprika, ginger powder, nutmeg, black pepper, and a pinch of salt. Use your hands to coat the pumpkin evenly with the seasonings.
Roast: Bake for about 30 minutes or until the pumpkin is tender and caramelized.
Add Toppings: Let the pumpkin cool slightly, then sprinkle with roughly crushed hazelnuts, chopped mint, and lemon zest.
Serve: Enjoy this dish warm as a side or appetizer.

  • Prep Time: 10 minutes
  • Cook Time: 30 minutes

Nutrition

  • Calories: 150
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