clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Roasted Pumpkin, Hazelnut, and Fig Radicchio Cups

  • Author: Maša Ofei
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hours
  • Yield: 12 cups


These perfectly balanced radicchio cups are great served as an appetizer. A beautiful combination of flavors and textures, they will certainly look stunning on a plate! 


  • 6 cups / 700g pumpkin* (or medium-sized) 
  • 4 tablespoons olive oil
  • 1 teaspoon salt
  • ¼ teaspoon chili powder (optional)
  • 1 small head of radicchio
  • 6 figs, sliced
  • ¼ cup dry roasted hazelnuts
  • ⅓ cup balsamic vinegar
  • 1 tablespoon maple syrup
  • Parsley, for garnish
  • Zest of a lemon (optional)
  • Salt, to taste


  1. Preheat the oven to 200 degrees Celcius (390 degrees Fahrenheit).
  2. Clean and chop the pumpkin into small cubes and add to a large bowl. Add in 3 tablespoons of the olive oil, salt, and chili. Stir well and transfer to a flat baking tray. Make sure that all the pumpkin is flat on the tray so that is bakes rather then steams.
  3. Place in the oven and bake for 30 minutes or until the pumpkin is done. You want a bit of colour on it.
  4. While the pumpkin is baking, separate 12 leaves from the head of the radicchio. Be careful when separating them not to damage them. Wash, dry well and set aside.
  5. In a small food processor, add the hazelnuts and blend until you get nice chunks. Don’t overdo it, you still want halves and quarters. If you don’t have a small food processor, place them in a clean tea towel and hit them against the benchtop a few times or you can use a rolling pin to do the same.
  6. In a small saucepan on low-medium heat, add the balsamic vinegar. Bring to a simmer and simmer for around 8-10 minutes. It will be ready when it starts to show signs of bubbling (this is the process of it caramelizing). Make sure to not overheat as it will go hard once cooled, bitter, and unpleasant. Stir in the other 1 tablespoon of olive oil and maple syrup.
  7. Once the pumpkin is done, you’re ready to start assembling.
  8. Add around 2 tablespoons of pumpkin to a radicchio leaf, followed by two slices of fig and around a tablespoon of hazelnuts. To finish off, break up some parsley leaves and drizzle with the balsamic reduction dressing. Season with additional salt and some lemon zest.
  9. Repeat this process for all the cups. It’s easier and quicker if you do each layer for all cups at one time.


Pumpkin: These weights were measured after the pumpkin had been cleaned

  • Diet: Vegan

Free Recipe eBook

Join our newsletter and get our eBook featuring exclusive breakfast recipes to kickstart your mornings.