Name: Hasselback Pumpkin With Sage And Walnuts Recipe
Total time: 60 min
Yield: 6
Cuisine: Indian

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Winter entertaining just got super easy (and delicious) These hasselback pumpkins are roasted to perfection and topped with sage, crunchy walnuts and sticky maple syrup. 

How to make Hasselback Pumpkin With Sage And Walnuts Recipe

Sarah Hobbs

Crawler

Indian

<p>Winter entertaining just got super easy (and delicious) These hasselback pumpkins are roasted to perfection and topped with sage, crunchy walnuts and sticky maple syrup. </p>

Medium butternut pumpkin,  halved lengthways,  seeded

Sage,  leaves picked

Butter melted

Maple syrup

Brown sugar

Wholegrain mustard

Ground nutmeg

Preheat oven to 200c. Line a large baking tray with baking paper. 

step 1

Use a vegetable peeler to peel each pumpkin half. Place 1 pumpkin half on a clean work surface. Place a chopstick along either side of the pumpkin half. Use a large sharp knife to thinly slice the pumpkin half down to the level of the chopsticks (this stops you from cutting all the way through). Place on the lined tray. Insert half the sage leaves randomly into the cuts. Repeat with the remaining pumpkin half and sage. 

step 2

Combine the butter, maple syrup, sugar, mustard and nutmeg in a small bowl. Season well. Brush half the butter mixture evenly over the pumpkin halves. 

step 3

Bake, basting occasionally with remaining butter mixture, for 50 mins or until pumpkin is golden brown and tender. Transfer to a large serving dish. Sprinkle with walnut. Serve immediately. 

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Hasselback Pumpkin With Sage And Walnuts Recipe

About Hasselback Pumpkin With Sage And Walnuts Recipe:

Ingredients for Hasselback Pumpkin With Sage And Walnuts Recipe

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