Preparation time is 25minutes
Cook time is 50minutes
Total time is 1hours 15minutes
Serve is for 2 people
Estimated cost per serve is 5.12 dollar
Difficulty level: 2 out of 4
9 Ingredients
Number of servings
2
- 1/4 cup maple syrup
- 20grams unsalted butter
- 8 thyme sprigs
- 800grams whole butternut pumpkin, halved lengthways
- 2tablespoons roughly chopped pecans
- 2tablespoons roughly chopped almond kernels
- 60grams baby rocket
- 100grams Persian feta, crumbled, reserving 2 tsp oil
- 2tablespoons dried cranberries
Nutrition per serving
2820kJ / 675Cal
2820 Kilojoules or 675 Calories
32% of daily energy intake*
Protein
15.8grams
Fat
32.2grams
Carbs
90.5grams
Sugars
46.4grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Crisp, golden, and roasted with herbs and sticky maple syrup, try this delicious and impressive pumpkin twist on classic hasselback potatoes.
Method
Step 1 of 4
Preheat oven to 200℃/180℃ fan-forced. Line a baking tray with baking paper. Place syrup, butter and 2 thyme sprigs in a small saucepan over medium heat. Cook, stirring occasionally, for 4 minutes or until butter has melted and mixture has slightly thickened. Set aside.
Step 2 of 4
Meanwhile, peel pumpkin, then scoop out and discard seeds. 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 3 of 4
Brush pumpkin with half of the syrup mixture. Bake, brushing every 10 minutes with remaining syrup mixture, for 45 minutes, sprinkling pecans, almonds and remaining thyme sprigs over pumpkin in the last 10 minutes of cooking time, or until pumpkin is golden and tender.
Step 4 of 4
Combine rocket, feta, reserved oil and cranberries in a bowl. Serve pumpkin with rocket salad.
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