Hasselback Roast Pumpkin with Chilli Crisp
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
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1/2 butternut pumpkin (peeled and deseeded)
1 tbsp crispy chilli oil
1 tsp ground cumin
1 tsp sumac (optional)
1/2 tsp honey
2 tsps smoked chilli salt
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1/4 cup Greek yoghurt
Toasted pepita seeds
Feta
Crispy chilli oil
Flaky salt
Handful of fresh mint leaves, torn
Directions
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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.
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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.