Ingredients Checklist
- 1 medium size butternut pumpkin
- 3 tbsp olive oil
- ¼ tsp ground nutmeg
- ½ tsp ground cinnamon
- 2 cloves garlic, peeled and finely sliced
- Salt and pepper to taste
HERB AND NUT CRUMBLE
- 10 sage leaves, finely chopped
- ¼ cup chopped parsley
- ½ cup whole almonds, roughly chopped
- 2 tbsp honey
- 2 tbsp melted butter
Instructions
- Preheat the oven to 180°C. Peel the pumpkin and cut off the top and tail. Then cut it into half-length wise, scoop out seeds.
- Sit the pumpkin cut side down on a chopping board 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 place chopsticks on each side of the pumpkin as a cutting guide.
- Line a baking tray with baking paper and place the prepared pumpkin halves on the tray.
- Drizzle with olive oil, and sprinkle over the nutmeg and cinnamon. Tuck slices of garlic in between cuts. Season with salt and pepper.
- Bake the pumpkin for 55 minutes or until the pumpkin is tender.
- About 5 minutes before the pumpkin is ready to be taken out, top with the herb and nut crumble, allow to brown a little and the pumpkin is ready to be eaten.
