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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Preheat oven to 200°C (400°F).
Place pumpkin wedges on a tray, drizzle with olive oil, and season with salt and pepper. Toss to coat evenly.
Roast pumpkin in the oven for 25-30 minutes until tender and caramelized at the edges.
Arrange pumpkin wedges on a serving plate. Drizzle with oil and mash slightly with a fork.
Top with vegan mozzarella, chopped hazelnuts, and chili slices. Drizzle with remaining olive oil.
Finish with fresh basil leaves on top. Add extra salt and pepper if desired.
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Plant-based mozzarella used: @dreamfarm_plantlovers.
Can I use regular mozzarella instead of plant-based?
Yes, you can substitute regular mozzarella if you are not following a vegan diet.
How can I adjust the spiciness?
You can adjust the amount of chili to your taste or omit it entirely for a milder dish.
What type of pumpkin should I use?
Use any variety of pumpkin that roasts well, such as sugar pumpkin or butternut squash.
Can I prepare this dish in advance?
You can roast the pumpkin in advance and assemble the dish just before serving.
Is there a substitute for hazelnuts?
You can use other nuts like almonds or walnuts as a substitute for hazelnuts.
