Hasselback Butternut Pumpkin with Macadamias
We just loved this recipe and think you will too. It was created for the Pemberton events we are off to in mid November. We are featuring wild foods from the Great Southern, so this showcases both honey and macadamias. You can use maple syrup instead of the honey, (personally, that is the winner taste for me) but either way, met with enthusiasm by all and devoured very quickly. It would make the perfect lunch with a light salad or go all out and serve it as a side dish for a more substantial meal.
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