Sticky Hasselback Pumpkin
Sticky Hasselback Pumpkin is a visually stunning and delicious dish that turns a humble pumpkin into an elegant centerpiece. The recipe typically involves slicing a pumpkin into thin, accordion-like sections without cutting all the way through, allowing it to retain its shape while absorbing flavors beautifully.
Ingredients
- 1 (1.6kg) small butternut pumpkin
- 25g butter, melted
- 1/4 cup brown sugar
- 2 tbsp golden syrup
- 1 tsp paprika
- 2 tsp fresh thyme leaves, plus extra sprigs to serve
- 1/4 cup pecans, toasted, roughly chopped
Instructions
- Preheat oven to 200C/180C fan forced. Line 2 baking trays with baking paper.
- Peel pumpkin. Cut in half lengthways. Scoop out seeds and discard.
- Place one pumpkin half, cut side down, on a chopping board. Place a chopstick along each long side of pumpkin. Slice pumpkin thinly, cutting through to chopsticks to prevent cutting all the way through. Transfer to 1 prepared tray. Repeat with remaining pumpkin half.
- Combine butter, sugar, syrup, paprika and ½ the thyme in a small saucepan over medium heat. Cook, stirring, for 2 minutes or until sugar has dissolved. Brush pumpkin with 1/2 the sugar mixture. Roast, brushing twice more with remaining sugar mixture, for 40 to 45 minutes or until golden and tender. Serve sprinkled with remaining thyme and extra sprigs, and pecans.
Notes
- You’ll need two chopsticks for this recipe.
Nutrition
Calories: 617kcalCarbohydrates: 26.6gProtein: 1.7gFat: 5.1gSaturated Fat: 1.8gSodium: 10.9mgPotassium: 508.3mgFiber: 3.1gSugar: 13.5gVitamin A: 4300IUVitamin C: 27.7mgCalcium: 76.8mgIron: 1.3mg
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