RECIPE

Hasselback Pumpkin

Name: Hasselback Pumpkin
Cook time: 50 Mins
Total time: 50 min
Yield: 6
Ingredients: 1 medium butternut pumpkin, cut in half lengthways; 80g butter, melted; 1/3 cup maple syrup; 3 tbsp. brown sugar; 2 tbsp. MasterFoods™ Professional Seeded Mustard; ½ tsp. MasterFoods™ Professional Ground Nutmeg; ½ tsp. MasterFoods™ Professional Ground Cinnamon; ½ cup pecans, toasted and coarsely chopped; Salt and pepper, to taste

TIME

50 Mins

INGREDIENTS

9 items

MAKES

6 servings

Perfect recipe for autumn, can be prepped ahead and either served hot or at room temperature as a side dish.

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INGREDIENTS

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

PRODUCTS USED

MasterFoods Cinnamon Ground 480g

MasterFoods Nutmeg Ground 500g

MasterFoods Professional Seeded Mustard 2.5kg

1
Preheat oven 180°C.
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
Repeat on the second half of the pumpkin, then insert sage leaves in the slices.
4
Place the pumpkin on a tray lined with baking paper, cut half side down.
5
Combine the butter, maple syrup, sugar, seeded mustard, nutmeg, cinnamon, and baste the pumpkin with the mix.
6
Roast for 45 minutes to an hour, making sure to continue basting half-way through cooking.
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
This is also great adding blue cheese or crispy prosciutto a few minutes before the end of cooking.
2
Can be a shared side dish or a main dish for any occasion.