Maple Roasted Pumpkin Hazelnuts (Printable Recipe)
Roasted pumpkin with maple, spices, mint and hazelnuts—perfect for fall feasts.
# Ingredients You'll Need:
→ Main
01 -
850 g pumpkin, preferably Long Island Cheese variety
02 -
1 tablespoon maple syrup
03 -
1 tablespoon olive oil
04 -
1 teaspoon sweet paprika
05 -
1 teaspoon ground ginger
06 -
1/2 teaspoon ground nutmeg
07 -
1/2 teaspoon freshly ground black pepper
08 -
Salt to taste
→ Toppings
09 -
1/4 cup toasted hazelnuts, roughly crushed
10 -
10 fresh mint leaves, finely chopped
11 -
Zest of 1/2 lemon, finely grated
# Steps to Follow:
01 -
Trim top and bottom of the pumpkin, halve lengthwise, remove seeds, and cut into wedges of desired thickness.
02 -
Place wedges on a baking tray lined with a silicone mat. Drizzle with maple syrup and olive oil, then sprinkle paprika, ginger, nutmeg, black pepper, and salt. Mix to coat evenly using hands.
03 -
Preheat oven to 210°C (410°F), fan-assisted. Roast the pumpkin for about 30 minutes or until caramelized and tender.
04 -
In a dry skillet over medium heat, toast hazelnuts while stirring continuously until golden and aromatic. Roughly crush once cooled.
05 -
Before serving, top roasted pumpkin with crushed hazelnuts, chopped mint, and freshly grated lemon zest.
# Extra Tips:
01 -
For best flavor, use freshly ground spices and quality maple syrup.
02 -
Use a Microplane for fine, even lemon zest.