Hasselback Pumpkin With Sage & Walnuts

Prep Time
Cook Time
Ready In

"From one of our national supermarkets and their free monthly magazine June 2018. I have often done hasselback potatoes but had never thought to do with another vegetables so this recipe intrigues me."

Original recipe yields 6 servings


  • Serving Size: 1 (62.4 g)
  • Calories 194.6
  • Total Fat - 13.4 g
  • Saturated Fat - 5 g
  • Cholesterol - 17.9 mg
  • Sodium - 33 mg
  • Total Carbohydrate - 19.1 g
  • Dietary Fiber - 1 g
  • Sugars - 17.1 g
  • Protein - 1.9 g
  • Calcium - 41.1 mg
  • Iron - 0.6 mg
  • Vitamin C - 2 mg
  • Thiamin - 0.1 mg

Step 1

Preheat oven to 200C.

Step 2

Line a large baking tray with baking paper.

Step 3

Use a vegetables peeler to peel each pumpkin half.

Step 4

Place 1 pumpkin half on a clean work surface and place a chopstick along either side of the pumpkin half and using a large sharp knife to thinly slice the pumpkin half down to the level of the chopsticks (this stopes you from cutting all the way through).

Step 5

Place on the lined tray and inset half the sage leaves randomly into the cuts and then repeat with the remaining pumpkin half and sage.

Step 6

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

Step 7

Bake, basting occasionally with remaining butter mixture, for 5 minutes or until pumpkin is golden brown and tender.

Step 8

Transfer to a large serving dish and sprinkle with walnuts and serve immediately.

Tips & Variations

No special items needed.