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Hasselback Butternut Pumpkin With Sage and Brown Butter


It is that time of year where roasting sounds good, smells nice and gives you that warm and fuzzy feeling. Isn't it amazing how our bodies instinctively crave what's naturally in season? At Minifarms, we support local farmers and artisan producers, who are often most in touch with the seasons... because that is what is fresh, plentiful, and is at it's peak tastiness! Butternut pumpkins are spectacular at the moment and are one of this week's specials!


You've probably heard about Hasselback potatoes- but have you heard of Hasselback pumpkin! Sweet, spicy, sage-y, garlicky, buttery, hot, yummy and impressive looking!



What You Need:


  • Olive oil, for pan

  • 4 tbsp. unsalted butter, divided, at room temp

  • 4 large sage leaves, chopped, plus small sage leaves for stuffing

  • 1 clove garlic, pressed or finely grated

  • 1 tbsp. maple syrup, plus more for serving

  • Kosher salt and pepper

  • 2 medium (about 1kg each) butternut pumpkins

  • 1 small red chile, thinly sliced

What To Do:

  1. Heat oven to 220C and place oven rack in top third. Brush rimmed baking sheet with oil.

  2. Melt 2 tablespoons butter in small skillet on medium and cook gently, swirling pan until butter starts to turn golden brown. Add chopped sage and, as soon as butter is evenly browned, transfer to medium bowl and let cool slightly. Once cooled, mash remaining 2 tablespoons butter into browned butter to make paste, then add garlic, maple syrup and a pinch each of salt and pepper.

  3. Meanwhile, peel butternut pumpkin and halve lengthwise, then scoop out and discard seeds. Hasselback the pumpkin. With sharp knife, make vertical cuts in rounded side of each pumpkin half, 1/2cm apart, being sure to stop at least 1/2 cm from bottom (do not cut all the way through). It can help to put wooden spoons or cutting boards along the sides to help make the cuts consistent and to stop the chance of going too far. Place a few small sage leaves and chilli slices in slits.

  4. Season squash with 1/2 teaspoon each salt and pepper and brush with some butter mixture. Roast, brushing with butter mixture every 10 min, until tender, 65 to 75 minutes. Serve drizzled with additional syrup if desired.