Description
A delightful twist on the classic Hasselback technique, featuring sweet butternut pumpkin glazed with brown sugar, golden syrup, and a hint of paprika, all topped with toasted pecans for added crunch. Perfect for autumn gatherings.
Ingredients
Scale
- 1 (1.6kg) small butternut pumpkin
- 25g butter, melted
- 1/4 cup brown sugar
- 2 tbsp golden syrup
- 1 tsp paprika
- 2 tsp fresh thyme leaves, plus extra sprigs to serve
- 1/4 cup pecans, toasted, roughly chopped
Instructions
- Preheat the oven to 180°C (350°F).
- Slice the pumpkin in half and remove the seeds.
- Place the pumpkin halves flat-side down and slice thin slits, stopping just before the bottom to keep the slices intact.
- In a bowl, combine the melted butter, brown sugar, golden syrup, paprika, and thyme.
- Brush the mixture generously over the pumpkin, ensuring it seeps into the cuts.
- Roast in the oven for 50-60 minutes, basting with the glaze every 15 minutes.
- Remove from the oven and sprinkle toasted pecans and extra thyme sprigs.
- Serve hot and enjoy the sticky, sweet goodness.
Notes
If the pumpkin starts to brown too quickly, cover it with foil. For a spicier kick, add a pinch of cayenne pepper.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1/6 of the pumpkin
- Calories: 270
- Sugar: 15g
- Sodium: 120mg
- Fat: 11g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 15mg
Keywords: Sticky Hasselback Pumpkin