Sticky Hasselback Pumpkin Recipe

Cooking Directions

• STEP 1.Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
• STEP 2.Cut off the top of the pumpkin and scoop out the seeds and pulp.
• STEP 3.Using a sharp knife, make vertical cuts into the pumpkin, about 1/4 inch apart, being careful not to cut all the way through.
• STEP 4.In a small bowl, mix together melted butter, maple syrup, cinnamon, nutmeg, and salt.
• STEP 5.Brush the butter mixture all over the pumpkin, making sure to get it in between the slices.
• STEP 6.Place the pumpkin on the prepared baking sheet and bake for about 1 hour, or until the flesh is tender and the edges are caramelized.
• STEP 7.While the pumpkin is baking, baste it with the butter mixture every 15 minutes to keep it moist and sticky.
• STEP 8.Once the pumpkin is cooked, remove it from the oven and let it cool for a few minutes before serving.
• STEP 9.Serve the Sticky Hasselback Pumpkin as a side dish or as a centerpiece for your fall table.
• STEP 10.Garnish with fresh herbs, such as sage or thyme, for an extra burst of flavor.

Cooking Tips

• Choose a small to medium-sized pumpkin for this recipe, as larger pumpkins may take longer to cook.
• To make slicing easier, you can place chopsticks or wooden spoons on either side of the pumpkin to act as a guide for your knife.
• If you prefer a sweeter flavor, you can increase the amount of maple syrup in the butter mixture.
• Leftover Sticky Hasselback Pumpkin can be stored in an airtight container in the refrigerator for up to 3 days.

Storage and Serving

• Store leftover Sticky Hasselback Pumpkin in an airtight container in the refrigerator.
• Reheat in the oven or microwave before serving.
• Serve as a side dish with roasted meats or as a vegetarian main course.
• Garnish with fresh herbs, such as sage or thyme, for an extra burst of flavor.