Your folders
Your folders
Export 12 ingredients for grocery delivery
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.
Your folders
homegrown-kitchen.co.nz
50 minutes
Your folders
taste.com.au
5.0
(11)
35 minutes
Your folders
theveganlarder.com
Your folders
frommybowl.com
5.0
(1)
20 minutes
Your folders
sunset.com
5.0
(3)
Your folders
spicetrekkers.com
Your folders
simplywhisked.com
5.0
(2)
Your folders
theconscientiouseater.com
5.0
(1)
Your folders
purewow.com
5.0
(1)
20 minutes
Your folders
iheartvegetables.com
5.0
(5)
Your folders
foodnetwork.com
5.0
(1)
30 minutes
Your folders
vidarbergum.com
Your folders
vidarbergum.com
Your folders
foodnetwork.com
4.5
(126)
35 minutes
Your folders
food.com
5.0
(124)
Your folders
monashfodmap.com
55 minutes
Your folders
onceuponachef.com
5.0
(95)
15 minutes
Your folders
womensweeklyfood.com.au
40 minutes
Your folders
dontwastethecrumbs.com
4.3
(4)