Hasselback Pumpkin

50 Mins
9 items
6 servings
Perfect recipe for autumn, can be prepped ahead and either served hot or at room temperature as a side dish.


  • 1 medium butternut pumpkin, cut in half lengthways
  • 80g butter, melted
  • 1/3 cup maple syrup
  • 3 tbsp. brown sugar
  • 2 tbsp. MasterFoods™ Seeded Mustard
  • ½ tsp. MasterFoods™ Ground Nutmeg
  • ½ tsp. MasterFoods™ Ground Cinnamon
  • ½ cup pecans, toasted and coarsely chopped
  • Salt and pepper, to taste

MasterFoods Cinnamon Ground 480g

MasterFoods Nutmeg Ground 500g

MasterFoods Professional Seeded Mustard 2.5kg

Cooking Instructions:

  1. 1
    Preheat oven 180°C.
  2. 2
    Meanwhile, place two chopsticks either side of one of the pumpkin halves and slice all the way down, ½ cm apart each cut.
  3. 3
    Repeat on the second half of the pumpkin, then insert sage leaves in the slices.
  4. 4
    Place the pumpkin on a tray lined with baking paper, cut half side down.
  5. 5
    Combine the butter, maple syrup, sugar, seeded mustard, nutmeg, cinnamon, and baste the pumpkin with the mix.
  6. 6
    Roast for 45 minutes to an hour, making sure to continue basting half-way through cooking.
  7. 7
    Once baked, it’ll be tender and soft but still holding its shape. Remove from oven, re-baste and scatter the pecans over before serving.


  1. 1
    This is also great adding blue cheese or crispy prosciutto a few minutes before the end of cooking.
  2. 2
    Can be a shared side dish or a main dish for any occasion.

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