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Roast pumpkin with dukkha and pomegranate recipe

Roast Pumpkin with Dukkha and Pomegranate is a vibrant vegan dish that showcases the natural sweetness of pumpkin, perfectly complemented by the nutty crunch of dukkha and the bright burst of pomegranate seeds. This dish not only celebrates seasonal produce but also offers a delightful array of textures and flavours, making it a feast for the senses.

Ideal as a hearty side or a main event on a dinner table, this recipe is packed with wholesome ingredients like olive oil, hemp seeds, and a mix of fragrant spices. It provides a nourishing option for family gatherings or a comforting meal for yourself. Serve it warm, garnished with fresh pomegranate, to enjoy a dish that’s both visually stunning and rich in plant-based goodness.

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Ingredients for Roast pumpkin with dukkha and pomegranate

  • 700 g pumpkin or butternut squash

  • 60 ml olive oil

  • 15 ml coriander seeds

  • 15 ml cumin seeds

  • 15 ml hemp seeds

  • 30 ml pumpkin seeds

  • 30 ml sunflower seeds

  • 30 ml dried thyme

  • 15 ml sea salt

  • 15 ml nigella seeds

  • 60 ml slivered pistachios

  • 1 small pomegranate

How to make Roast pumpkin with dukkha and pomegranate

  1. Preheat the oven to 200°C (fan 180°C) or Gas Mark 6.

  2. Scoop out the seeds and fibres from the centre of the pumpkin or butternut squash. Slice the flesh into thin segments, each about 1 cm thick.

  3. Lay the pieces out in a single layer on a baking tray. Drizzle over the olive oil and season with black pepper. Bake for 30 minutes, or until soft and translucent.

  4. In a dry frying pan, mix the coriander and cumin. Toast over a low to moderate heat for a few minutes, until fragrant.

  5. Add the hemp, pumpkin, and sunflower seeds to the frying pan. Continue toasting for about 5 minutes, stirring regularly, until all the seeds are golden.

  6. 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.

  7. Fold in the nigella seeds and pistachios.

  8. Break open the pomegranate and remove the seeds.

  9. When the pumpkin comes out of the oven, scatter over the pomegranate seeds and about half of the spice and seed mixture. Serve immediately.

  10. Store the remaining spice and seed mixture in a jar until needed.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

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Article history

The information on this page is peer reviewed by qualified clinicians.

  • 30 Mar 2025 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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