This pairs perfectly with my Cheesy Garlic Bread (linked here)
Hasselback Butternut Pumpkin
A show-stopping hasselback butternut pumpkin with caramelised edges, garlic, thyme, finished with salty feta and crunchy pepitas.
Ingredients
- 1 butternut pumpkin peeled and halved lengthways
- 1 tbsp extra virgin olive oil
- Salt and pepper to taste
- A few sprigs fresh thyme
- 3 garlic cloves thinly sliced
- 2 tsp honey optional
- 2 tbsp pepitas
- 50 g Crumbled feta or goat’s cheese to serve
- 1 tbsp Fresh chives finely chopped
Instructions
- Preheat oven to 190°C fan-forced. Peel and slice the pumpkin down the middle lengthways.
- Place the pumpkin halves flat side down on your chopping board and using a sharp knife, cut the pumpkin into 5 mm slices, stopping just before cutting all the way through.
- Tip: Place chopsticks or utensils either side to prevent slicing through.
- Place the pumpkin onto a lined baking tray. Brush the pumpkin with olive oil and season generously with salt and pepper. Lay thyme sprigs over the top.
- Tuck slices of garlic between the pumpkin cuts, spacing them every few slices.
- Place the pumpkin into your pre-heated oven and roast for 60 minutes uncovered, until tender.
- Drizzle 1 tsp honey per slice (optional), increase oven temperature to 200°C, and bake for a further 10–20 minutes until golden and caramelised.
- Transfer to a platter and finish with crumbled feta or goat’s cheese, pepitas, and a sprinkle of fresh chives.
- Perfect as a centrepiece veg alongside your protein of choice.
