Roasted Hasselback Pumpkin


Prep Time: 15 mins
Cook Time: 55 mins
Yields: 2-4


  • 1 small butternut squash pumpkin, halved
  • 2-3 tablespoons melted dairy-free butter
  • 2 tablespoons fresh rosemary
  • 1-2 garlic cloves, minced
  • 1 tablespoon maple syrup
  • 1 teaspoon all spice
  • salt and pepper, to taste


  1. Preheat oven to 180°C and line a baking tray with parchment paper. Cut the pumpkin in a half, Peel the skin off, then arrange on the baking tray. Bake for 30 minutes, until soft.
  2. Meanwhile, in a small bowl combine melted butter, rosemary, garlic, maple syrup, all spice, salt and pepper. Take the pumpkin out from the oven, don’t turn the heat off. Using a sharp knife thinly slice the pumpkin half way down and brush with the butter mixture. Pop back in the oven. Bake for another 20-30 minutes until golden brown then transfer to a large serving dish and enjoy!

No Replies to "Roasted Hasselback Pumpkin"

    Leave a reply

    Your email address will not be published.