Roast Pumpkin Recipe with Labneh & Hazelnut Honey Butter

Twisted’s Roast Pumpkin Recipe with Labneh & Hazelnut Honey Butter is one of the most delicious vegetarian dishes we’ve ever put in our faces.

Done in 1 hour

Serves 3

Tom Jackson

Dish by Tom Jackson

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Ingredients

Is this a salad, is this a side? We're not entirely sure, but we do know you need to try our Roast Pumpkin Recipe. This veggie friendly roast is quite simply a winner.

Method

Start by making the green seasoning. In a blender or food processor, add spring onions, thyme, scotch bonnet, garlic, coriander and oil. Blend until completely smooth.

To make your hazelnut butter, melt butter in a small saucepan. Add your chopped nuts, pul bibir chilli flakes, and honey. Allow the nuts to toast and then remove from the heat.

Slice your pumpkin in half and remove the seeds, then slice again into wedges. Add to a large bowl and then add 3 tbsp of the green seasoning. Place the coated pumpkin onto a large baking tray and bake for 30 mins until fork tender.

While the pumpkin bakes, blanch your green beans. Add the green beans to a pot with salted boiling water, cook for 3-4 mins then remove and plunge straight into an ice bath. Once cooled, add the green beans to a bowl and add 1/2 tbsp of the green seasoning, then add your baked pumpkin. Toss gently.

On a large plate, spoon on your labneh and spread to cover the plate. Pile on your green seasoning pumpkin and green beans and finish off with the hazelnut honey butter drizzled all over the dish. Serve!

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Tom Jackson

Tom Jackson

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