Name: Sticky hasselback pumpkin
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: 1
Ingredients: 1.6kg pumpkin; 25g butter, melted; 45.00 gm brown sugar; 53.60 gm golden syrup; 2.50 gm paprika; 2 tsp fresh thyme leaves, plus extra sprigs to serve; 62.50 ml pecans, toasted, roughly chopped

Sticky hasselback pumpkin

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Prep Time:
20 minutes

Cook Time:
50 minutes

Total Time:
70 minutes

"Try our delicious pumpkin side dish swap for a unique twist!"

Ingredients:

1.6kg pumpkin
25g butter, melted
45.00 gm brown sugar
53.60 gm golden syrup
2.50 gm paprika
2 tsp fresh thyme leaves, plus extra sprigs to serve
62.50 ml pecans, toasted, roughly chopped

Instructions:

Preheat your oven to 200C/180C fan-forced and line 2 baking trays with baking paper.
Peel the pumpkin, then cut it in half lengthwise and scoop out and discard the seeds.
Lay one pumpkin half, cut-side down, on a chopping board. Gently position a chopstick on each side of the pumpkin. Slice the pumpkin thinly, ensuring the chopsticks help you not slice through completely. Transfer to a prepared tray. Repeat with the other pumpkin half.
In a small saucepan over medium heat, melt together butter, sugar, syrup, paprika, and half of the thyme. Stir for 2 minutes until the sugar dissolves. Brush the pumpkin with half of the mixture. Roast for 40-45 minutes, brushing twice with the rest of the mixture until golden and tender. Serve sprinkled with the remaining thyme, extra sprigs, and pecans.

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