Step 1

Preheat oven to 400F/200C, line a baking tray with parchment paper. Chop the pumpkin into 1.5-inch pieces, add to a large mixing bowl. (If using butternut squash, peel the skin). In a small bowl add the oil, 1 clove garlic, pumpkin pie spice, cardamom, and salt. Whisk to combine. Drizzle the mixture over the pumpkin and toss to combine.

Step 2

Transfer the pumpkin to the baking tray, spreading out in an even layer. Bake until fork tender and golden at the edges, 25-30 minute. (Remove and toss the pumpkin with spatula halfway through to ensure all sides are evenly roasted).

Step 3

Toast the hazelnuts in a small skillet on medium-high heat, stirring often, until lightly browned and aromatic, 7-10 minutes.

Step 4

In a large bowl add the garlic, apple cider vinegar, maple syrup, chili flakes, and salt. Add the cooked pumpkin and sprinkle with the parsley, gently toss to combine.

Step 5

Slather a plate with a thick layer of hummus and gently pour the roasted pumpkin on top. Sprinkle with toasted hazelnuts and serve.