Hasselback Butternut Pumpkin with Herb and Nut Crumble by Foodland Recipe Kitchen

Preparation Time: 15 mins
Cooking Time: 55 mins
Serves: 4

Ingredients

• 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

Equipment

• Lined baking tray

Instructions

1. 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.
2. 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.
3. Line a baking tray with baking paper and place the prepared pumpkin halves on the tray.
4. Drizzle with olive oil, and sprinkle over the nutmeg and cinnamon. Tuck slices of garlic in between cuts. Season with salt and pepper.
5. Bake the pumpkin for 55 minutes or until the pumpkin is tender.
6. 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.