Hasselback pumpkin with nuts

You can prepare many more vegetables the "hasselback" way than just potatoes. Thanks to Leif Elisson who first made this in 1953 in Stockholm. Very special to have such a classic to your name! Back to the vegetables: zucchini, eggplant, beets, but also pumpkin… all prepared the hasselback way. I started with a delicious butternut squash and caramelized nuts. Pumpkin with nuts recipe from the oven

It is not a recipe for people in a hurry because baking takes at least an hour. But if you take the time for it, you will have a really nice dish on the table at the end! Get started with this delicious hasselback pumpkin with nuts.

And this is how you make the Hasselback pumpkin with nuts:

-Preheat your oven to 200 degrees.

-Take the butternut squash for the pumpkin with nuts and peel the outer skin off with a potato peeler. Take a very sharp knife and cut the pumpkin through the middle. Scrape out the seeds with a spoon. Place the halves in a large baking dish and place in the oven for 20 minutes. This will soften the pumpkin so that we can cut it.

-Now we are going to make the honey sauce with which we are going to rub the hasselback pumpkin with nuts. Finely chop the fresh thyme and rosemary and place in a bowl with the rest of the sauce ingredients. Season with the sea salt and pepper. Blend everything into a nice smooth sauce.

Lubricate the pumpkin:

-Remove the dish from the oven after 20 minutes. Let the pumpkin cool slightly so that you can take it out of the bowl with your hands. Grab a cutting board and place a ladle on both sides. This prevents you from accidentally cutting it all the way through with your knife. Then cut very nice narrow slices over the entire length of the pumpkin. (The top may feel a bit dried out now, but that will be fine later).

- Now take your honey sauce and smear the two tops completely with the sauce. The pumpkin is already starting to shine very nicely. Pour 100 ml chardonnay into the baking dish with the pumpkin and put it back in the oven for 15 minutes.

- Make sure that the baking dish does not dry out, if necessary add some extra wine.

To caramelize the nuts:

pan with nuts pumpkin recipe from the oven

-While the pumpkin is back in the oven, we make the caramelized nuts. This is so simple and so delicious, you can also just make them to snack on but that's for another time! Take the nuts and chop them finely. Put 3 tablespoons of honey in a bowl and add some olive oil. Mix this together into a nice liquid sauce. Pour this into a frying pan, but don't turn the heat up high! Add the nuts to the pan and make sure they get a nice layer all over. Let them bake for a while and then put them on a piece of baking paper to cool.

-Remove the pumpkin from the oven and spread the rest of the honey sauce on it, put back in the oven for 15 minutes. (Possibly add some wine)

-Does your kitchen timer go off, we have arrived at the last 5 minutes! Spoon the nuts on the pumpkin and divide it nicely over both halves, put in the oven for 5 minutes and then they are ready.

-Finally remove the dish from the oven and with two spatulas you can carefully scoop them out of the dish without breaking them.

Hasselback pumpkin with nuts

And there they are! Two beautiful pumpkin halves with delicious nuts on them! Serve with a fresh and chilled chardonnay and :Pumpkin recipe from the oven

Here you will find the complete recipe with all the ingredients you need. I hope you have fun preparing the dish below.