Hasselback Pumpkin With Sage & Walnuts

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.