Hasselback Pumpkin With Sage & Walnuts
Recipe: #30568
October 08, 2018
Categories: Side Dishes, Snacks, Walnut, Pumpkin Sunday Dinner, Oven Bake, Vegetarian, Butter/Margarine, more
"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."
Ingredients
Nutritional
- 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 by Step Method
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
No special items needed.