With pumpkin so cheap at the moment and so versatile, Ive been experimenting all different ways! Not only does this look amazing it tastes amazing too!!!!
Use it for your next dinner party or special occasion its sure to be a crown pleaser! the family will definitely love this one too! packed with heaps of flavour and super healthy too! Try using it as a side dish to go with meat of your choice or just on its own!
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Hassle Back Pumpkin
Pumpkin roasted with thin hasselback slices for maximum flavor. Golden, tender, and seasoned to perfection—a stunning side dish for any meal.
4
servings10
minutes50
minutes180
kcal1
hourKeep the screen of your device on
Ingredients
1 Half of a Butternut Pumpkin
1/2 Bunch Thyme Leaves
1/3 tsp sup chopped sage leaves
1/3 cups Honey
1 tbsp Dijon mustard
1/3 cups Olive oil
1 tsp Salt
1 tsp Pepper
Directions
- Preheat the oven to 180 degrees
- Peel the outside of the pumpkin and deseed
- Place in roasting dish and cook for 30 minutes until semi soft
- Remove from the oven, then using a knife make small slices being careful to only go 3/4 of the way through
- Meanwhile in a bowl mix honey, dijon, olive oil, pepper, salt, sage and thyme. Mix all until combined.
- Place back in the oven again and bake for approximately 20 minutes and then add the rest of the mixture to the pumpkin coating evenly and cook for a further 20 minutes
- Carefully place on a flat plate once cooked and top with some fresh thyme
Hi, thanks for bringing that up! It’s 160°C. Give us a min to rectify this oversight so it won’t confuse…