Hasselback Pumpkin
Cherie Metcalfe
Golden, glazed and full of flavour, this Hasselback Pumpkin is the kind of dish everyone will be asking about. Sweet maple, smoky seasoning and a drizzle of creamy tahini sauce make it a showstopper. Perfect for a feast, a shared lunch, or just because pumpkin deserves the spotlight.
Ingredients
1 small butternut pumpkin or crown pumpkin wedge (about 1.2 kg)
- 2 tablespoons olive oil
- 2 teaspoons Baple Macon
- Man Grind Flakes, to taste
- 1 tablespoon butter
- 1 tablespoon maple syrup
blank
- 1 cup Greek yoghurt
- 2 tablespoons tahini
- 1 tablespoon lemon juice
- 1 teaspoon Baple Macon
- Man Grind Flakes, to taste
blank
- ½ cup toasted walnuts or pecans
2 tablespoons dried cranberries, chopped
- Fresh thyme or parsley leaves
Directions
- Preheat oven to 180°C fan bake.
- Using a small sharp knife or vegetable peeler, carefully remove the pumpkin skin. Cut the pumpkin in half lengthwise and scoop out the seeds with a spoon.
Place each half cut-side down on a chopping board. Using a sharp knife, make thin slices along the pumpkin at 5 mm intervals, taking care not to cut all the way through so it stays intact.
- Drizzle the pumpkin generously with olive oil, then sprinkle with Baple Macon and a little Man Grind Flakes, making sure the seasoning falls into some of the cuts for extra flavour.
- Transfer the pumpkin to a lined baking tray and roast at 180°C for 45 minutes, brush every 10–15 minutes with melted butter and maple syrup to glaze and caramelise the edges.
- While the pumpkin roasts, whisk together all the sauce ingredients in a small bowl until smooth and creamy. Taste and adjust the seasoning with Man Grind Flakes.
- Once the pumpkin is golden, tender, and lightly crisp on the edges, spoon the sauce onto a serving platter and carefully place the pumpkin halves on top. Scatter with walnuts, dried cranberries, and fresh herbs for colour and texture.
- Serve warm as a stunning centrepiece vegetable dish that looks beautiful and tastes like Christmas.
