Hasselback Pumpkin With Stuffing Balls

Place pumpkin, cut-side down, on a microwave-safe plate and cover. Microwave on high for 8 minutes or until partially cooked. Set aside for 5 minutes to cool. Leaving a 1.5cm border around edge of pumpkin halves, scoop out some of the flesh using a metal spoon. Roughly chop flesh, then set aside.

Finely chop half of the sage. Heat 2 tbs oil in a frying pan over medium- low heat. Cook onion, stirring, for 7 minutes or until softened. Add garlic and chopped sage, and cook for 2 minutes or until fragrant. Set aside.

Place bread and 3/4 cup hazelnuts in a food processor and process until fine breadcrumbs form. Add cheddar, pumpkin flesh and eggs. Season, then pulse until mixture is finely chopped.

Preheat oven to 200°C/180°C fan-forced. Line a large baking tray with baking paper. Stuff pumpkin cavities with bread mixture, reserving remaining mixture. Place 1 pumpkin half, cut-side down, on a chopping board. Place a bamboo skewer, lengthways, on either side of pumpkin, then carefully slice through to the skewers at 5mm intervals. Repeat with remaining pumpkin half.

Place pumpkin, cut-side down, on tray. Roll 1 tablespoonfuls of reserved bread mixture into balls and place around pumpkin. Brush pumpkin and balls with 1 tbs oil and season. Bake for 30 minutes or until balls are golden. Transfer balls to a bowl and cover to keep warm. Bake pumpkin for a further 20 minutes or until tender.

Brush pumpkin with syrup. Toss remaining sage leaves in remaining oil to coat and insert into the pumpkin cuts. Bake for a further 20 minutes or until pumpkin is golden and sage is crispy. Transfer pumpkin to a platter, scatter over remaining hazelnuts and serve with stuffing balls and rocket.