Enjoy! Colleen
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| Hasselback Pumpkin by Feed Your Inner Cook |
Preparation 15 minutes
Cooking 45 - 60 minutes depending on pumpkin size.
You need to use 2 old wooden chopsticks when slicing the pumpkin
Ingredients
1 butternut pumpkin cut in half lengthways (you could do more if you like)
1 1/2 tablespoons butter - melted
1/2 tablespoon olive oil
Options - Depending on what you are serving the pumpkin with:
Mix the melted butter /oil with
1/4 cup brown sugar
1 tablespoon golden syrup
1 teaspoon dried thyme leaves
fresh thyme leaves from 6 - 8 sprigs plus extra 8 -10 sprigs to garnish at end
1 teaspoon smoked paprika
1 teaspoon sea salt flakes
option - 2 crushed garlic cloves
and optional - some toasted chopped pecan chunks for final garnish
OR Mix the melted butter /oil with
1/4 cup maple syrup
2 tablespoons brown sugar
1/2 teaspoon ground nutmeg
1 tablespoon grain mustard
fresh sage leaves - good handful - push some inbetween pumpkin and some for on top
option - some toasted chopped walnut chunks for final garnish
OR other options could include toasted pinenuts, rosemary leaves, parsley etc
Method
Preheat oven to 200 oC and line baking tray with baking paper.
Peel and de-seed the pumpkin halves.
Put the pumpkin cut side down. The curve faces up.
Place a chopstick on either side of the pumpkin. Using a very sharp knife slice very fine slices through the pumpkin - the chopsticks prevent you cutting to the bottom and help hold the shape.
Carefully place onto the prepared tray.
Combine your topping mixture by adding the sugar/maple syrup with the melted butter/oil then add the herbs, spices etc you have decided to add.
Brush the pumpkin halves with most of the topping. Reserve some so you can baste them a couple of times during the cook.
Baste during the cook.
Bake approx 40 - 60 mins. Test that the thickest middle pieces of pumpkin are tender.
Sprinkle with desired toasted nuts, extra herb sprigs etc.
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| Hasselback Pumpkin by Feed Your Inner Cook |
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