Hasselback Pumpkin

Preparation 20 mins Cooking 50 mins Serves 4 - 6


  • 1 medium butternut pumpkin, cut in half lengthways

  • 80g butter, melted

  • 1/3 cup maple syrup

  • 3 tbsp. brown sugar

  • 2 tbsp. MasterFoods™ Seeded Mustard

  • ½ tsp. MasterFoods™ Ground Nutmeg

  • ½ tsp. MasterFoods™ Ground Cinnamon

  • ½ cup pecans, toasted and coarsely chopped

  • Salt and pepper, to taste

Cooking Instructions:

  1. Preheat oven 180°C.

  2. Meanwhile, place two chopsticks either side of one of the pumpkin halves and slice all the way down, ½ cm apart each cut.

  3. Repeat on the second half of the pumpkin, then insert sage leaves in the slices.

  4. Place the pumpkin on a tray lined with baking paper, cut half side down.

  5. Combine the butter, maple syrup, sugar, seeded mustard, nutmeg, cinnamon, and baste the pumpkin with the mix.

  6. Roast for 45 minutes to an hour, making sure to continue basting half-way through cooking.

  7. Once baked, it’ll be tender and soft but still holding its shape. Remove from oven, re-baste and scatter the pecans over before serving.



  • This is also great adding blue cheese or crispy prosciutto a few minutes before the end of cooking.

  • Can be a shared side dish or a main dish for any occasion.

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