Pumpkin Wedges With Dukkah Crust

Dr. Libby Weaver DR. LIBBY WEAVER

Pumpkin contains an array of vitamins and minerals, including beta-carotene which is wonderful for immunity, energy and vision. These wedges are delicious served on their own or as an accompaniment to roast chicken. This dukkah recipe makes 1.5 cups (200 g) of dukkah, which is more than you need here; the leftovers will keep in an airtight container for up to 3 months. Sprinkle it over grilled meat, fish, poultry or other roast vegetables, or over soups or hummus. You could also enjoy it simply with flatbread.

Serves: 4–6
Preparation time: 25 min
Cooking time: 1 hr


  • 1 kg Kent pumpkin, skin on, cut into 1.5 cm thin wedges
  • 2 tbsp olive oil


  • 1⁄2 cup (70 g) pistachios or hazelnuts
  • 2⁄3 cup (100 g) sesame seeds
  • 2 tbsp coriander seeds
  • 1 tsp cumin seeds
  • 1 tsp freshly ground black pepper
  • 1⁄2 tsp ground cinnamon
  • 1 tsp sea salt


  1. Preheat the oven to 200°C (400°F) and line a large baking tray with baking paper.
  2. To make the dukkah, place the nuts and seeds in a frying pan and toast over low–medium heat for 10–15 minutes until they start to brown and become fragrant.
  3. Transfer the mixture to a food processor, add the remaining ingredients and pulse briefly until just combined (you don’t want to overdo it, otherwise it will form a paste).
  4. Place the pumpkin wedges in a large bowl with the olive oil and 1⁄2 cup (70 g) of the dukkah mixture and toss until the pumpkin is well coated.
  5. Arrange the pumpkin wedges on the prepared tray and bake for 45 minutes or until cooked through and crisp around the edges.

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