Hasselback Roast Pumpkin with Chilli Crisp
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This delicious hasselback roast pumpkin uses the classic technique for an incredibly eye-catching roasted vegetable centrepiece. Perfect for serving at a lunch or dinner party, the recipe features sweet and earthy butternut squash brushed with spices and chilli oil, then roasted to tender, flavourful perfection.
Ingredients
Pumpkin -
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1/2 butternut pumpkin (peeled and deseeded)
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1 tbsp crispy chilli oil
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1 tsp ground cumin
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1 tsp sumac (optional)
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1/2 tsp honey
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2 tsps smoked chilli salt
To serve (all according to taste) -
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1/4 cup Greek yoghurt
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Toasted pepita seeds
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Feta
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Crispy chilli oil
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Flaky salt
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Handful of fresh mint leaves, torn
Directions
For the pumpkin -
Preheat the oven to 180°C and line a baking tray.
Place the pumpkin between 2 chopsticks (this stops the knife from cutting all the way through). Using a sharp knife, make thin cuts at 1cm intervals across the pumpkin to create a hasselback effect, slicing almost to the bottom but leaving the base intact.
Mix the chilli oil, cumin, sumac, honey, and smoked salt together. Brush generously over the pumpkin, making sure to get the mixture into all the cuts.
Roast for 45-60 minutes until tender and golden.
To serve -
Whisk the yoghurt and salt together until combined.
Spread the yoghurt on a serving platter and place the roasted pumpkin on top.
Sprinkle with pepita seeds and crumbled feta. Drizzle with chilli oil and a pinch of smoked salt.
Scatter with torn mint leaves just before serving.
Recipe Note
What can I use instead of butternut squash?
You can use potatoes, sweet potatoes or kent pumpkin instead (4-5 large potatoes should be perfect).
Can I make this recipe vegan?
This recipe is vegetarian but to make it vegan swap the honey for maple syrup and the yoghurt and feta cheese for plant based versions,
What other toppings can I use?
You can top this hasselback roasted pumpkin with fresh pomegranate arils, toasted pine nuts or almonds, dukkah and chopped parsley.
What can I serve this pumpkin dish with?
This dish makes a great vegetarian main or side to a grilled/ roasted protein.
Can I make this dish ahead of time?
I would recommend roasting and serving the pumpkin on the day as it can be tricky to reheat, however you can slice and marinate it ahead of time and prepare the yoghurt and other sides. If you have leftover, store the pumpkin separately from the yogurt, alternatively you can also serve this dish at room temperature in the warmer months.