Honey and Hazelnut Hasselback Pumpkin

Ingredients

1. Preheat oven to 180°C (fan forced). Line a baking tray with baking paper.
2. Slice pumpkin in half lengthways, remove seeds with a spoon and peel skin with a potato peeler. Place pumpkin halves cut side down on a chopping board and slice across the pumpkin, taking care not to cut all the way to the board. Repeat down the length of the pumpkin approx. 3-5mm apart. TIP: Use a chopstick placed either side of the pumpkin half to stop your knife so it doesn’t cut all the way through.
3. In a small bowl, combine the melted butter, honey, Dijon and thyme leaves, mix well. Place pumpkin on a prepared oven tray and brush with honey mixture. Insert sage leaves into some of the cuts in the pumpkin halves and sprinkle both halves with salt and pepper.
4. Bake for 50 minutes, then top the pumpkins with the hazelnuts and bake for a further 5 minutes until the hazelnuts are golden and the pumpkin is fork-tender.

Used in this recipe

Pure Honey

Smooth, sweet and perfectly balanced, generations of Aussies have grown up with Capilano Pure Honey. Made by Aussie bees and their beekeepers, our signature blend of eucalypt and ground flora honey is the taste you know and love.

Make the Sweet Switch
Honey tastes twice as sweet as sugar, so you need less in your baking, drinks and savoury recipes. Learn more about how to swap Capilano for sugar in your recipes here.

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