Maple Roasted Pumpkin with Hazelnuts and Mint
A Vegan and Gluten-free delicious side dish to serve during festive dinners. Easy to prepare, beautiful presentation and lovely flavour!
Servings: 4 people
- 850 g Pumpkin Long Island Cheese Pumpkin
- 1 tablespoon maple syrup
- 1 tablespoon olive oil
- 1 teaspoon sweet paprika
- 1 teaspoon ginger powder
- ½ teaspoon nutmeg
- ½ teaspoon black pepper
- ¼ cup hazelnuts toasted
- 10 mint leaves
- Zest of half a lemon
Preheat the oven to 210ºC or 410ºF, fan assisted
To cut the pumpkin into half-moons or wedges, using a large knife, firstly cut the top and bottom off the pumpkin. Then, cut it in half lengthwise and scoop out the seeds using a spoon. Cut each part into wedges.
Place the pumpkin wedges on a baking tray. Add the maple syrup, olive oil, sweet paprika, ginger powder, nutmeg, black pepper and salt. Coat the pumpkin slices using your hands making sure all the ingredients are evenly combined.
Roast the pumpkin slices for about 30 minutes or until they are completely cooked.
When the pumpkin is ready, take it out of the oven and let it cool for a few minutes.
Roughly crush the hazelnuts and finely chop the fresh mint and sprinkle on the top of the pumpkin.
Add the grated lemon zest and your dish will be ready to serve.
Calories: 154kcal | Carbohydrates: 20g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Sodium: 4mg | Potassium: 821mg | Fiber: 2g | Sugar: 9g | Vitamin A: 18446IU | Vitamin C: 20mg | Calcium: 68mg | Iron: 2mg