Preparation time is 25minutes
Cook time is 1hours 10minutes
Total time is 1hours 35minutes
Serve is for 8 people
Estimated cost per serve is 4.41 dollar
Difficulty level: 3 out of 4
8 Ingredients
Number of servings
8
- 1kilograms whole butternut pumpkin
- 25grams butter
- 2tablespoons honey
- 1 orange
- 2tablespoons brown sugar
- 1 chorizo sausage, finely chopped
- 4 French shallots, peeled, thinly sliced
- 2tablespoons chopped continental parsley
Nutrition per serving
811kJ
Protein
4.6grams
Sugars
18.4grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
This HasselBack pumpkin recipe fuses sweet roasted pumpkin with honey, orange and spicy chorizo for the perfect flavour pairing with roasted meat and rice.
Method
Step 1 of 4
Preheat oven to 220°C
Step 2 of 4
Line a baking tray with baking paper. Halve pumpkin lengthways and discard seeds. Lay, cut-side up, on a board. Place a chopstick along each side. Make cuts, 1cm thick, without cutting all the way through – the chopsticks will help with this. Transfer to tray. Repeat with remaining half. Season.
Step 3 of 4
Heat a small frying pan over medium heat. Add butter, honey, 2 tbs orange juice and sugar and stir until melted and combined. Brush pumpkin with mixture. Bake, basting occasionally with some of the remaining juice mixture, for 1 hour or until golden and tender. Transfer remaining juice mixture to a small bowl.
Step 4 of 4
Meanwhile, place chorizo and shallot in frying pan over medium-high heat. Cook, stirring, for 5 minutes or until golden. Serve pumpkin topped with chorizo mixture, parsley and 1 tbs zest.
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