How to make hasselback pumpkin

Here’s your new go-to side for roasts: hasselback pumpkin (RECIPE BELOW). Use a handy kitchen trick and a little maple syrup magic to create a mouth-watering side dish or meat-free main.

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Hasselback pumpkin with sage & walnuts
Serves 6 Prep 10 mins Cooking 50 mins

1 medium butternut pumpkin, halved lengthways, seeded
1 bunch sage, leaves picked
50g butter, melted
⅓ cup (80ml) maple syrup
2 tbs brown sugar
1 tbs wholegrain mustard
½ tsp ground nutmeg
½ cup (50g) walnuts, toasted, coarsely chopped

1 Preheat oven to 200°C. Line a large baking tray with baking paper.

2 Use a vegetable peeler to peel each pumpkin half. Place 1 pumpkin half on a clean work surface. Place a chopstick along either side of the pumpkin half. Use a large sharp knife to thinly slice the pumpkin half down to the level of the chopsticks (this stops you from cutting all the way through). Place on the lined tray. Insert half the sage leaves randomly into the cuts. Repeat with the remaining pumpkin half and sage.

3 Combine the butter, maple syrup, sugar, mustard and nutmeg in a small bowl. Season well. Brush half the butter mixture evenly over the pumpkin halves.

4 Bake, basting occasionally with remaining butter mixture, for 50 mins or until pumpkin is golden brown and tender. Transfer to a large serving dish. Sprinkle with walnut. Serve immediately.

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