Preparation time is 20minutes
Cook time is 55minutes
Total time is 1hours 15minutes
Serve is for 8 people
Difficulty level: 2 out of 4
7 Ingredients
Number of servings
8
- 2tablespoons honey
- 2tablespoons extra virgin olive oil
- 2tablespoons apple cider vinegar
- 1.80kilograms whole butternut pumpkin, halved lengthways
- 1 bunch sage, leaves picked
- 1/2 bunch thyme, sprigs picked
- 1/4 cup blanched hazelnuts, coarsely chopped
Nutrition per serving
808kJ / 192Cal
808 Kilojoules or 192 Calories
9% of daily energy intake*
Protein
2.9grams
Fat
7.1grams
Carbs
33.0grams
Sugars
11.0grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Try this twist on hasselback potatoes using sweet and creamy butternut pumpkin. This impressive side dish is sure to impress the guests.
Method
Step 1 of 5
Preheat oven to 200°C/180°C fan-forced. Line a large baking tray with baking paper. Combine honey, oil and vinegar in a small bowl.
Step 2 of 5
Using a potato peeler, peel pumpkin, then scoop out seeds (see Tip).
Step 3 of 5
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 tray. Repeat with remaining pumpkin.
Step 4 of 5
Insert sage and thyme into some of the cuts in the pumpkin.
Step 5 of 5
Scatter over hazelnuts and drizzle with honey mixture. Bake for 45 minutes or until pumpkin is golden and tender. Season. Serve.
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