Hasselback Butternut Pumpkin
Author: Wholesome Patisserie
Prep time:
Cook time:
Total time:
Serves: Serves: 2-3
- Pumpkin
- 1 medium-large butternut squash pumpkin
- Glaze
- ¼ cup extra virgin olive oil
- 2 tsp maple syrup
- 1 clove garlic, minced
- 2 Tbsp fresh rosemary, roughly chopped
- 1 tsp lemon zest
- ½ tsp fresh lemon juice
- ¼ tsp ground cumin
- Salt and Pepper to taste
- Pumpkin
- Preheat oven to 200°C (390°F).
- Slice pumpkin in half length ways. Trim off both ends.
- Using a vegetable peeler, peel off thick skin and the white pith of the pumpkin to reveal the bright orange pumpkin.
- Scoop out seeds and place each half on a baking tray cut side down.
- Roast in oven for 20-25 minutes or until soft enough to slice.
- Whilst the pumpkin is roasting, make glaze.
- Glaze
- In a small bowl, mix together all glaze ingredients. Set aside.
- Once pumpkin is soft, remove from oven and carefully cut slits through each pumpkin half widthways, making sure not to cut all the through.
- Brush oil mixture over each pumpkin half, letting the oil drip through slits. Save some oil mixture for basting later.
- Roast pumpkin for 30-40 minutes, or until golden and crispy, basting the pumpkin with the oil mixture half way through roasting.
- Remove from oven, serve and enjoy!
Store leftovers in an airtight container, refrigerated, for 2-3 days.
Recipe by Wholesome Patisserie at https://wholesomepatisserie.com/hasselback-butternut-pumpkin/
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