How many ways can you present roasted pumpkin on a food blog? The limit does not exist, as it turns out. Today, we’re talking cinnamon chilli roasted pumpkin, and we’re serving it with FODMAP friendly hummus, honey lemon butter dressing, mint and toasted pine nuts. Phew.
I’m making an effort to be a lot more sustainable, both in my recipe testing (no plastic allowed) and in my recipe ideas. Because it is autumn in Australia, I have decided to honour and celebrate Autumnal produce. There are lots of websites that will give you the lowdown on what is currently in season where you live. The website I use suggests that Pumpkin, zucchini and mint are all Autumn growers. Thus, this cinnamon chilli roasted pumpkin has been born.
CINNAMON CHILLI ROASTED PUMPKIN + FODMAPS
First, the basics: this salad is gluten free, FODMAP friendly, vegan, vegetarian, and grain free. Everybody wins!
To make this dish as FODMAP friendly as possible, use Japanese or Kent Pumpkin, which is lower in FODMAPs than butternut.
The zucchini hummus contains 3 tablespoons of tahini. 1 tablespoon of tahini is considered a friendly serving, per person. This means that you could effectively eat 1/4 of the hummus and be fine.
Pine nuts are considered friendly in 14g amounts per person per serve. The total amount in the pine nut paste is 40g, which means you should be fine with that amount too. If you’d like a nut free option, however, you can omit the pine nuts and use the preserved lemon herb sauce recipe instead.
The pomegranate is an optional but fun addition to the salad. Pomegranate is considered FODMAP friendly in servings of 45g per person or less.
- You can omit the pine nuts from the herb sauce and make the original recipe, linked here. This will keep the recipe nut free, although you could use another nut instead, if you like.
- Coriander would probably also work in this recipe, if you have some on hand.
- If you don’t need the recipe to be FODMAP friendly, you could use regular hummus. You could also add some garlic to something. It’s been so long since I’ve used it, I don’t know what, but there you go.
- If you don’t like cinnamon (sacrilege) you could use ras-el-hanout, or any number of spices of choice. This dish would pair well with most exotic spice mixes, provided they lean towards a more Middle Eastern influence.
- Although I haven’t tried it, you could try using sweet potato instead of pumpkin. Keep in mind the FODMAP content if it’s applicable, though, and add a bit of extra cornflour to help soak up the sweet potato juices.
- As mentioned above, you could leave out the pine nuts, and add a different nut or seed, if you wish. Toasted almonds or pepitas would be good substitutes.
CINNAMON CHILLI ROASTED PUMPKIN WITH HONEY LEMON BUTTER DRESSING, ZUCCHINI HUMMUS, MINT, TOASTED PINE NUTS AND POMEGRANATE
FOR THE PUMPKIN:
- 500 g Japanese or Kent pumpkin
- 2 teaspoons ground cinnamon
- 1 teaspoon gluten free cornflour
- 1 teaspoon fine salt I used table salt
- Chilli flakes or harissa paste to taste
- 1 teaspoon brown sugar
FOR THE ZUCCHINI HUMMUS
- 1-2 medium zucchini peeled (about 150g after peeling)
- 3 tablespoons tahini
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- 2 teaspoons ground cumin
- 1 teaspoon cumin seeds
- 1 piece of preserved lemon 25-50g
- Sea salt flakes to taste
- Chilli optional
FOR THE MINT AND PINE NUT PRESERVED LEMON SAUCE
- 1/2 large bunch of mint
- 2 tbsp fresh lemon juice
- 25g preserved lemon
- 1/3 cup (40g) raw pine nuts
- 100 g pomegranate arils or as many as you like if you don’t have an issue with pomegranate
- 1 bunch of mint
- 1/4 cup freshly toasted pine nuts or more or less, if you like
- Sea salt flakes and freshly cracked pepper to taste
- 50 g goats cheese optional
TO MAKE THE CINNAMON CHILLI PUMPKIN:
- Preheat the oven to 180 degrees Celsius or 356 degrees Fahrenheit. Line a large baking tray with baking paper.
- 2 Peel and slice the pumpkin into 2-ish centimetre width slices. You can actually slice however thickly you like, but the cooking time will depend on how thin or thick you cut the slices.
- In a large mixing bowl, whisk together the cinnamon, salt, cornflour, sugar and oil until a paste forms. Use your hands to massage the paste evenly into each of the pumpkin slices, and then lay them evenly on the lined baking tray, leaving space between each piece (this makes them as crispy as possible.)
- Cook the pumpkin for 40 minutes. I like to check once at the halfway point to make sure everything is going according to plan. I also like to finish the pumpkin with the grill for a couple of minutes to crisp it up. Either way, while the pumpkin is cooking, let’s get onto the sauces.
TO MAKE THE FODMAP FRIENDLY HUMMUS
- Place all ingredients in a food processor that handles small amounts well. I use the smallest cup of my Nutribullet. Blend until a smooth hummus consistency forms. If it’s runny, add a teaspoon of psyllium husk and leave for 5-10 minutes, before assessing again.
TO MAKE THE HONEY LEMON BUTTER SAUCE
- Melt the butter down before adding the fresh lemon juice and honey. Stir well and adjust for sweeteness. Allow to cook for 5-10 minutes over a low heat – the sauce will bubble and thicken, and eventually becomes a pourable consistency. Once it does, remove it from the heat. If it solidifies once it has cooled, you can always lightly heat it again.
- Layer the hummus on the base of the serving plate. Follow this with the pumpkin slices, pine nuts, goats cheese, mint and additional seasoning (including chilli flakes.) Just before serving, drizzle the honey butter sauce over the top.