Hasselback Pumpkin With Sage & Walnuts
October 08, 2018
"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."
- 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
Preheat oven to 200C.
Line a large baking tray with baking paper.
Use a vegetables peeler to peel each pumpkin half.
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).
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.
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.
Bake, basting occasionally with remaining butter mixture, for 5 minutes or until pumpkin is golden brown and tender.
Transfer to a large serving dish and sprinkle with walnuts and serve immediately.
Tips & Variations
No special items needed.