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
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