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Hasselback pumpkin with sage and walnuts

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  • Egg free
  • Seafood free
  • Shellfish free
  • Sesame free
  • Soy free
  • Peanut free
  • Vegetarian
  • Wheat free
  • Gluten free
  • High in dietary fibre
  • 1 serve veg or fruit

In this easy recipe for hasselback pumpkin, maple syrup and sage butter are used to infuse every part of the crisp roasted pumpkin. 

  • Serves6
  • Cook time50 minutes
  • Prep time10 minutes


  • 1 medium butternut pumpkin, halved lengthways, seeded
  • 1 bunch sage, leaves picked
  • 50g butter, melted
  • 1/3 cup (80ml) maple syrup
  • 2 tbs brown sugar
  • 1 tbs wholegrain mustard
  • 1/2 tsp ground nutmeg
  • 1/2 cup (50g) walnuts, toasted, coarsely chopped

Nutritional information

Per serve: Energy: 1009kJ/241 Cals (12%), Protein: 4g (8%), Fat: 14g (20%), Sat Fat: 5g (21%), Sodium: 135mg (7%), Carb: 23g (7%), Sugar: 20g (22%), Dietary Fibre: 5g (17%).

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Preheat oven to 200°C. Line a large baking tray with baking paper.
  2. Step 2

    Use a vegetable peeler to peel each pumpkin half. Place 1 pumpkin half on a clean work surface. Place a chopstick along either side of the pumpkin half. Use a large sharp knife to thinly slice the pumpkin half down to the level of the chopsticks (this stops you from cutting all the way through). Place on the lined tray. Insert half the sage leaves randomly into the cuts. Repeat with the remaining pumpkin half and sage.
  3. Step 3

    Combine the butter, maple syrup, sugar, mustard and nutmeg in a small bowl. Season well. Brush half the butter mixture evenly over the pumpkin halves.
  4. Step 4

    Bake, basting occasionally with remaining butter mixture, for 50 mins or until pumpkin is golden brown and tender. Transfer to a large serving dish. Sprinkle with walnut. Serve immediately.

Recipe tip

Clever storage:
Transfer leftovers to an airtight container and keep in the fridge for up to 3 days and in the freezer for up to 3 months. 

What is hasselback pumpkin?

The term ‘hasselback’ means to make thin, even cuts crossways into a fruit or vegetable without cutting all the way through. It was a technique that originated in a restaurant in Sweden in the 1940s and is usually used for potatoes. In hasselback pumpkin, the final dish looks like multiple discs of pumpkin arranged tightly together. It’s a technique that creates extra surface area so you can pack in extra flavour, in this case, the distinctive flavours of sage and mustard, plus walnuts for added crunch and maple syrup for extra sweetness. Best of all, it’s easier to make than it looks! 

For more ideas, check out our collection of easy pumpkin recipes for inspiration. 

Tips for making hasselback pumpkin with sage and walnuts

Ensure the knife you will use to chop and slice the pumpkin is nice and sharp. Blunt knives can be dangerous. To peel the pumpkin skin safely, you can either use a vegetable peeler or microwave the pumpkin first. Use a fork to poke it all over, put it in a microwave-safe bowl and microwave for about 3 minutes on high. Let it cool, then peel. The skin should come off easily.

To make the hasselback cuts, cut the butternut pumpkin in half lengthways and place the cut side down on a chopping board. Line one chopstick against each side of the pumpkin, one on each of the long sides, so that when you slice the pumpkin, the chopsticks stop the knife from slicing all the way through. Thinly slice the pumpkin in a perpendicular direction to the chopsticks (the knife should form a cross with the chopstick when you slice down into the pumpkin). 

You’ll need to baste the pumpkin with the butter mixture throughout the 50-minute roasting time, maybe around 3 times in total. Basting means using a pastry brush or spoon to apply more of the butter mixture to the pumpkin when the discs start to fan out. This ensures the flavour gets into every part of the pumpkin. 

Ways to serve hasselback butternut pumpkin

Any protein – pork, lamb, beef, chicken or fish – would pair well with this pumpkin side dish. It is also flavourful enough to be a standalone tapas-style dish, so you can make it if you want to have an at-home wine bar lunch or dinner experience. Or you can serve it with pasta, like in this roasted pumpkin with creamy bacon and herb pasta, as a gorgeous vegetarian main meal that will leave your non-meat-eating friends feeling very well looked after.

Instead of the sage and maple syrup butter, you can be adventurous and try other toppings. Sprinkle some chopped fresh herbs, cheese, crispy bacon, toasted seeds, nuts or dukkah over it. Or top with a dollop of garlic yoghurt. 

If you’re after a stunning side dish featuring pumpkin, hasselback is the way to go. For other pumpkin dishes that impress, try smoky roasted pumpkin with beans and chorizo, roasted pumpkin with garlic crumbs and ricotta and teriyaki roasted pumpkin and noodle salad.