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Roast Pumpkin with Dukkha and Pomegranate

Roast Pumpkin with Dukkha and Pomegranate

Revisado por Editores de receitas do Reino UnidoAutoria de Editores de receitas do Reino UnidoPublicado originalmente 28 Jan 2026

Atende aos diretrizes editoriaisEst. 2 min tempo de leitura

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This roasted pumpkin with dukkah and pomegranate is a vibrant vegan dish that celebrates the earthy sweetness of autumn squash. By roasting thin segments of pumpkin until they become tender and translucent, you create a perfect base for the bold, nutty flavours of the Middle Eastern-inspired topping. The combination of toasted seeds and aromatic spices provides a satisfying crunch that contrasts beautifully with the soft vegetable.

Ideal as a nutritious side dish or a light lunch, this recipe is packed with heart-healthy fats and plant-based protein. The addition of fresh pomegranate seeds provides a burst of acidity and colour, lifting the savoury notes of the coriander and cumin. It is an effortless yet impressive way to elevate seasonal produce, making it a reliable favourite for both mid-week dining and weekend entertaining.

Ingredients for Roast Pumpkin with Dukkha and Pomegranate

700g pumpkin or butternut squash
4 colheres de sopa de azeite de oliva
1 colher de sopa de sementes de coentro
1 colher de sopa de sementes de cominho
1 tablespoon hemp seeds
2 tablespoons pumpkin seeds
2 tablespoons sunflower seeds
2 tablespoons dried thyme
1 colher de sopa de sal marinho
1 tablespoon nigella seeds
4 tablespoons slivered pistachios
A small pomegranate

How to make Roast Pumpkin with Dukkha and Pomegranate

Set the oven at 204°C/200°C/Gas 6. Scoop out the seeds and fibers from the middle of the pumpkin or butternut squash. Slice the flesh into thin segments, each about 1cm thick. Lay the pieces out in a single layer on a baking sheet. Trickle over the olive oil and season with black pepper, then bake for about thirty minutes, until soft and translucent.

In a dry frying pan, mix the coriander and cumin and toast over a low to moderate heat for a few minutes, until fragrant. Add the hemp, pumpkin and sunflower seeds and continue toasting for about five minutes, stirring regularly until all is golden.

Stir in the thyme and salt, then grind the mixture using a pestle and mortar, cracking the seeds roughly. Keep the mixture rough and knobbly. Fold in the nigella seeds and pistachios. Break open the pomegranate and remove the seeds.

When the pumpkin comes from the oven, scatter over the pomegranate seeds, about half the spice and seed mixture and serve. Store the remaining mixture in a jar until needed.

Aviso Legal

Embora todos os esforços tenham sido feitos para garantir que as informações sejam precisas e atualizadas, as necessidades individuais podem variar e os requisitos dietéticos podem diferir com base nas condições de saúde pessoais. Sempre verifique os rótulos dos alimentos e as informações sobre alérgenos antes de preparar ou consumir qualquer receita. Se você tiver preocupações específicas de saúde, alergias, intolerâncias ou estiver seguindo uma dieta prescrita por um médico, procure orientação do seu médico, farmacêutico ou de um nutricionista registrado antes de fazer mudanças significativas na sua dieta ou estilo de vida.