Hasselback Butternut Pumpkin
This dish makes a great lunch or dinner main and is also really straightforward to cook.
Ingredients
- 1 small butternut squash
- 3 tbsp olive oil
- 1/8 tsp ground nutmeg
- 1/2 tsp ground cinnamon
- 2 cloves garlic minced
- 1 pinch cracked pepper
- salt flakes for seasoning
- 1 rosemary sprig
- 1 handful flaked almonds
Instructions
- Preheat the oven to 180℃
- Top and tail and peel the pumpkin. Then cut it in half (lengthwise) and remove the seeds.
- Lie the pumpkin cut side down and with a sharp knife cut the pumpkin into thin slices. Make sure not to cut all the way through, otherwise, the pumpkin won’t be a Hasselback anymore. Some people like to lie chopsticks on each side as a guide.
- For the marinade, add the olive oil, nutmeg, cinnamon, minced garlic and cracked pepper into a bowl and mix. Thoroughly brush the marinade onto the pumpkin.
- Before the pumpkin goes into the oven, sprinkle some flaky salt on top and place some rosemary leaves into the slits.
- Bake the pumpkin for 55 minutes at 180°C.
- About 3 minutes before the pumpkin is ready to be taken out, top it with some almond flakes and once they’re nicely toasted, the pumpkin is ready to be eaten.
Notes
Tried this recipe?Let us know how it was!
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