This Hasselback Butternut Pumpkin is a beautiful main that is delicious and full of flavour.
There’s something about this pumpkin recipe that makes me smile even thinking about it. The smell of this will fill your kitchen and it makes my mouth water every time I make it. I could imagine it being a crowd pleaser even among your non-vegan friends. The rosemary and garlic give it a very umami, almost meaty, flavour.
It’s a perfect main for your next dinner party, especially around this time of year. Pair it with my Spicy Maple Brussels Sprouts and some grains and your Christmas dinner menu is pretty much organised.
I hope you enjoy making and eating this hasselback butternut pumpkin. Please don’t forget to shoot me a message in the comments or tag me on Instagram @nothangryanymore with your creations.
Hasselback Butternut Pumpkin
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- 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
- 1 rosemary sprig
- 1 handful flaked almonds
- Preheat the oven to 180°C.
- Top and tail and peel the pumpkin. Then cut it into half (length wise) 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.