Hasselback Butternut Pumpkin with Macadamias
Hasselback Butternut Pumpkin with Bay and Macadamias.
We just loved this recipe and think you will too. It was created for the Pemberton events we did in mid November a few years back. This Hasselback Butternut Pumpkin with Bay and Macadamias is a show-stopping side dish that's as visually impressive as it is delicious. The sweet, earthy flavors of butternut pumpkin are enhanced by the fragrant bay leaves and the buttery crunch of roasted macadamias, making it a perfect addition to any festive table. It's a versatile dish that pairs beautifully with a variety of mains. Serve it alongside a succulent roast chicken, a savoury pork tenderloin, or a hearty lamb roast. It also complements vegetarian mains like a lentil dish or a rich mushroom risotto, making it a standout choice for any occasion, from weeknight dinners to special occasion feasts.
We loved this so much that it ended up being included in The Weekend Table, that now famous cookbook, that is nearly sold out nationwide. Get your copy HERE now, WSL!
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Need
-
The Butternut
- 1-2 small butternut pumpkins
- Extra Virgin Olive Oil (EVOO) as needed BUY
- pink salt flakes and cracked black pepper as needed BUY
- Fresh or dried bay leaves
- 40 Grams macadamias roasted and salted BUY
-
The Glaze
- 1 cloves garlic
- 60 Grams butter BUY
- 1 red chilli thinly sliced
- 60 Grams honey or pure maple syrup
- 30 Grams apple cider vinegar
Do
- 1
Preheat oven to 200°C. Find a baking dish that pretty well fits your sized pumpkin when halved, exactly. Set aside.
- 2
Cut the pumpkin(s) in half and scoop out the seeds. Peel with a vegetable peeler, leaving the stalk to help hold it all together when cooked. Place into your dish of choice, rub with EVOO and season with a little salt and pepper. Cover with foil and bake for 45 minutes.
- 3
Meanwhile make the glaze by placing garlic and butter into the Thermomix bowl. Chop 3 sec/speed 6. Add all remaining glaze ingredients into the Thermomix bowl and cooking 6 min/100°C/Reverse/speed 1.
- 4
Remove the pumpkin from the oven and discard the foil. Transfer to a cutting board and when slightly cooled, cut through the rounded sides of the pumpkin without cutting right through to the base. Return to the baking dish, cut side up and tuck in the bay leaves at intervals. Drizzle generously with the glaze, but keep some for later.
- 5
Return to the oven and cook for a further 45 minutes. From this point you will need to add 10 minute increments to the cooking time, depending on the size of your pumpkin pieces. Baste with plenty of the glaze as you go. The pumpkin needs to be tender, but still holding its shape.
- 6
When you are happy it is completely tender, remove from the oven and onto a serving platter. Garnish with extra bay leaves, pour any remaining glaze over the top and sprinkle with chopped macadamias. Serve hot with a salad for a main dish or as a side to something more substantial.
Served with
Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
