Roasted Pumpkin with Cinnamon & Hazelnut (Vegan, Gluten Free)
Description
The key to this yummy fibre-rich roasted pumpkin is roasting long enough so it’s cooked but just that little bit more to get the caramelisation. You can enjoy this for breakfast, with a tad of raw honey if desired, as a snack or as a side! Be prepared to wow guests with a simple but tasty explosion.
Ingredients
Scale
1/2 Pumpkin
1 tbsp Olive oil
2 tbsp Cinnamon
½ cup Raw hazelnuts
¼ cup Raw pumpkin seeds
2 tbsp Raw honey (optional)
Instructions
- Preheat oven to 160oc/150oc fan
- Line a baking tray with baking parchment
- Wash, seed & cut the pumpkin (use the lines as a guide) into approx 2 inch chunks
- Marinate the pumpkin in a mixing bowl coating fully with the oil & cinnamon
- Place the coated pumpkin on the baking tray & roast in the oven for 15-20 minutes until nearly cooked (a fork should past in with a slight resistance)
- Take the tray out and sprinkle the pumpkin with the hazelnuts & pumpkin seeds
- Roast for an additional 5-10 minutes to allow the pumpkin to caramelise and the nuts to release their oils
- Once ready remove from the oven & drizzle with the honey whilst hot & before serving
Notes
- I do not cook with raw honey as it destroys the live nutrients that you pay extra for in quality honey
- You are really looking to roast the pumpkin past the ‘just cooked’ so it caramelised, but be careful not to place the nuts & seeds in too early or leave for too long so they burn
