Hasselback Butternut Pumpkin with Macadamias

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
• 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.