Roasted Pumpkin with Kale Chips and Almonds
Roasted Pumpkin with Kale Chips and Almonds – the ultimate autumn comfort dish! Ah yes, pumpkin season, I’ve been waiting for you! There’s something magical about roasting pumpkin—it caramelises beautifully, turning soft and sweet on the inside while developing a slightly charred, crispy skin on the outside. And here’s the best part: no peeling required! The skin adds extra texture, flavour, fibre, and nutrients, so keep it on and enjoy every bite.
To balance the rich, buttery roasted pumpkin, I love adding crispy kale chips for a light crunch and toasted almonds for extra nutty goodness. The almonds were a last-minute addition (I had them lying around), but they worked perfectly! You can easily swap them for hazelnuts, pecans, or walnuts—whatever you have in the pantry.
This dish makes a fantastic vegetarian side, but you can also turn it into a main by serving it with grains like quinoa, couscous, or bulgur, or even tossing it with some creamy goat cheese or feta.
Why You’ll Love This Recipe
✔️ Easy & hands-off – Just chop, roast, and enjoy—perfect for busy days.
✔️ Naturally healthy – Packed with vitamins, fibre, and wholesome ingredients.
✔️ Crispy, crunchy & caramelised – A beautiful mix of textures and flavours.
✔️ Customisable – Swap almonds for pecans, add feta or tahini drizzle, or toss in roasted chickpeas for extra protein.
Whether you’re looking for a simple roasted pumpkin recipe or a delicious way to use up kale and nuts, this dish is a must-try. Let’s get cooking!
Roasted Pumpkin with Kale Chips and Almonds
(1 votes, average: 5.00 out of 5)
Loading...Ingredients
- 1 butternut squash
- 1-2 tbsp olive oil
- Pepper & Coarse sea salt
- 2-3 kale whole leaves
- 1 -2 tbsp sliced almonds
Instructions
Preheat the oven to 200°C.
Wash the pumpkin, slice it in halve lengthwise and scoop out the seeds. Slice the pumpkin into 1.5 - 2 cm cm half moon slices and add to a large bowl. Drizzle over 1 tsp of olive oil and season well with pepper and coarse sea salt. Toss the bowl so all the pieces are covered.
Line a baking tray with baking paper and dived the pumpkin over the tray making sure they don’t overlap. Place in the oven and set the time for 30 minutes.
In the meantime tear the kale leaves into chip size pieces, discarding the tough stem in the middle. After 15 minutes of roasting the pumpkin divide the kale over the pumpkin and drizzle with a little olive oil. Continue to roast.
The last 5 minutes sprinkle over the almonds and roast until the almonds are starting to brown.
