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This vibrant maple roasted pumpkin with hazelnuts and mint is one of those dependable side dishes that always delivers impressive flavor with very little effort. It is a celebration of sweet caramelized squash balanced with warm spices and bright fresh herbs.
I first made this dish for Thanksgiving when I needed something both festive and easy. Ever since it has become my go to for cozy autumn dinners.
Ingredients
- Pumpkin: rich in texture and flavor Long Island Cheese variety works beautifully due to its sweet flesh and thin skin
- Maple syrup: helps caramelize the pumpkin slices while enhancing their natural sweetness
- Olive oil: ensures the wedges roast evenly and adds richness
- Sweet paprika: contributes gentle warmth and earthy notes
- Ginger powder: provides a spicy depth that pairs perfectly with squash
- Nutmeg: freshly grated if possible adds classic autumn aroma
- Black pepper: adds subtle heat and rounds out the spice mix
- Salt: enhances all the flavors so do not skip it
- Hazelnuts: toasted for a crunchy contrast and nutty finish
- Fresh mint: for a clean herbal pop and beautiful color
- Lemon zest: brightens the dish with a citrusy top note
Step-by-Step Instructions
- Prepare the Pumpkin:
- Trim the top and bottom of the pumpkin using a sturdy knife then slice it lengthwise and scoop out the seeds. Cut into even wedges about half an inch thick for uniform roasting.
- Season the Pumpkin:
- Place the wedges on a lined baking tray. Drizzle with maple syrup and olive oil then sprinkle with sweet paprika ginger nutmeg black pepper and salt. Use your hands to coat each piece thoroughly.
- Roast the Pumpkin:
- Preheat the oven to 210 degrees Celsius or 410 degrees Fahrenheit with fan assistance. Roast the pumpkin for about thirty minutes until fork tender and edges start to brown.
- Toast and Crush the Hazelnuts:
- Heat a dry skillet over medium heat. Add hazelnuts and stir frequently until golden and aromatic. Let cool then crush roughly with a knife or pestle.
- Finish with Fresh Toppings:
- Once the pumpkin is roasted transfer to a serving dish. Sprinkle with crushed hazelnuts finely chopped mint and freshly grated lemon zest just before serving.
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Storage Tips
Store any leftovers in an airtight container in the fridge for up to three days. Reheat in the oven for ten minutes to regain that roasted texture.
Ingredient Substitutions
You can use butternut squash or kabocha pumpkin instead of Long Island Cheese. If maple syrup is not available try agave syrup or honey if not following a vegan diet.
Serving Suggestions
This dish is ideal alongside roast mains grain pilafs or hearty autumn salads. Try it as part of a Thanksgiving spread or as a stand alone vegetarian entrée with crusty bread.
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Cultural Context
Long Island Cheese pumpkin is an heirloom American variety known for its creamy flesh and excellent baking qualities. Combining sweet roasted squash with nuts and fresh herbs is traditional in many Mediterranean cuisines.
Frequently Asked Questions About Recipes
- → What type of pumpkin is best for this dish?
Long Island Cheese Pumpkin is ideal, but Kabocha, Butternut, or Winter Squash also work well due to their texture and sweetness.
- → Can I substitute maple syrup?
Yes, honey or brown sugar can be used instead of maple syrup, but note that honey is not vegan-friendly.
- → How do I toast hazelnuts for topping?
Toast raw hazelnuts in a dry pan over medium heat, stirring until golden and aromatic, then crush lightly before serving.
- → Is this dish suitable for special diets?
Yes, it’s naturally vegan and gluten-free, making it a great option for diverse dietary needs at gatherings.
- → Can this be made ahead of time?
You can roast the pumpkin in advance and reheat it before serving. Add mint, hazelnuts, and zest just before serving for freshness.
- → What can I do with leftovers?
Leftover roasted pumpkin can be used in soups, salads, or blended into a savory pumpkin hummus with chickpeas and spices.