Hasselback Butternut Pumpkin
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
  1. Pumpkin
  2. Preheat oven to 200°C (390°F).
  3. Slice pumpkin in half length ways. Trim off both ends.
  4. Using a vegetable peeler, peel off thick skin and the white pith of the pumpkin to reveal the bright orange pumpkin.
  5. Scoop out seeds and place each half on a baking tray cut side down.
  6. Roast in oven for 20-25 minutes or until soft enough to slice.
  7. Whilst the pumpkin is roasting, make glaze.
  8. Glaze
  9. In a small bowl, mix together all glaze ingredients. Set aside.
  10. Once pumpkin is soft, remove from oven and carefully cut slits through each pumpkin half widthways, making sure not to cut all the through.
  11. Brush oil mixture over each pumpkin half, letting the oil drip through slits. Save some oil mixture for basting later.
  12. Roast pumpkin for 30-40 minutes, or until golden and crispy, basting the pumpkin with the oil mixture half way through roasting.
  13. 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/