Dukkah is an Egyptian spice blend made from herbs, toasted nuts, and warm spices ... not what you would typically think to add to something like cinnamon-roasted pumpkin, but the pairing is absolutely delicious. The pumpkin is perfectly tender and crispy around the edges, slighty sweet, and spicy from the cinnamon. The dukkah adds crunch while the creamy tahini yogurt adds cool flavors to the mix. This may be a side dish, but it may very well steal the spotlight.
Cinnamon Roasted Pumpkin With Tahini Yogurt and Hazelnut Dukkah [Vegan, Gluten-Free]
Ingredients You Need for Cinnamon Roasted Pumpkin With Tahini Yogurt and Hazelnut Dukkah [Vegan, Gluten-Free]
For the Pumpkin:
- 1 large pumpkin
- 1-2 tablespoons extra virgin olive oil
- 1 teaspoon ground cinnamon
- Fine sea salt and black pepper, to taste
For the Yogurt:
- 1 cup vegan plain unsweetened yogurt
- 3 tablespoons tahini
- 1 tablespoon apple cider vinegar
- 1 tablespoon liquid sweetener
- 1 garlic clove, finely grated with a microplane grater
- 1/4 teaspoon sea salt
For the Dukkah:
- 1 cup hazelnuts
- 2 tablespoons cumin seeds
- 1 tablespoon coriander seeds
- 3 tablespoons sesame seeds
- 1/2 teaspoon sea salt
- Black pepper, to taste
How to Prepare Cinnamon Roasted Pumpkin With Tahini Yogurt and Hazelnut Dukkah [Vegan, Gluten-Free]
- Preheat oven to 375°F and line a rimmed baking sheet with parchment.
- Slice the pumpkin the half and scoop out the seeds. Cut each half into two half-moons and then cut those pieces into three. Cut your half-moons in half so you have little quarter moon pumpkin pieces.
- Place pumpkin on the baking sheet and toss with olive oil and cinnamon. Add enough oil to coat all the pieces.
- Sprinkle generously with sea salt. Roast in the oven for 20 minutes then flip the pieces of pumpkin, rotate the baking sheet and return to the oven for another 15-20 minutes. The skin should be really soft and the pumpkin crisping around the edges. Remove from oven and let cool slightly.
- While the pumpkin is roasting, make the dukkah and the tahini yogurt.
- Place hazelnuts in a dry pan over medium heat. Toast until skins are dark and cracking, shaking often to prevent burning. When the hazelnuts are deep brown in color, remove from heat and tip into a dry, clean tea towel.
- Rub the hazelnuts together in the tea towel until the skins flake off. Remove the nuts from the tea towel and return them to the pan, toasting until they reach a deep, warm brown. Roughly chop the hazelnuts, leaving a few larger pieces.
- Toast cumin and coriander seeds in the pan until brown and fragrant, being careful not to let them burn. Tip seeds into a bowl or a mortar. Toast the sesame seeds until light brown and add to the cumin and coriander. Grind in a mortar and pestle or in a spice grinder. Add the ground seeds to the hazelnuts and add salt.
- Mix together all ingredients for tahini yogurt in a small bowl, taste, and adjust seasoning as needed.
- Scatter warm pumpkin on a serving dish, spoon over a few dollops of tahini yogurt and sprinkle with dukkah.
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