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Hasselback pumpkin with sage and walnuts
Hasselback pumpkin with sage and walnuts
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Prep Time:
10 minutes
Cook Time:
50 minutes
Total Time:
60 minutes
Easily impress guests with roasted hasselback pumpkins drizzled with maple syrup, walnuts, and sage. Perfect for winter gatherings!
Ingredients:
  • 1 medium butternut pumpkin, halved lengthways, seeded
  • 1 bunch sage, leaves picked
  • 50g butter, melted
  • 80ml maple syrup
  • 32.00 gm brown sugar
  • 23.40 gm wholegrain mustard
  • 1.25 gm ground nutmeg
  • 50g walnut
Instructions:
  • Preheat the oven to 200°C and prepare a large baking tray by lining it with parchment paper.
  • Peel each pumpkin half and place them on a clean work surface. Use chopsticks to guide your knife as you thinly slice the pumpkin halves without cutting all the way through. Place on the lined tray and insert half the sage leaves into the cuts. Repeat with the remaining pumpkin half and sage.
  • In a small bowl, mix the butter, maple syrup, sugar, mustard, and nutmeg. Season generously. Evenly coat the pumpkin halves with half of the butter mixture using a brush.
  • Bake the pumpkin for 50 minutes, brushing with the remaining butter mixture occasionally, until it is golden brown and tender. Transfer to a large serving dish, sprinkle with walnuts, and serve immediately.

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