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Roast Pumpkin & Hazelnut

Roasted Pumpkin with Cinnamon & Hazelnut (Vegan, Gluten Free)

  • Author: Elika


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.



1/2  Pumpkin

1 tbsp Olive oil

2 tbsp Cinnamon

½ cup Raw hazelnuts

¼ cup Raw pumpkin seeds

2 tbsp Raw honey (optional)


  • 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


  • 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