A great new way with pumpkin which is ideal at a dinner party or on a festive table! This appetising dish is easy to make, and will work as a side or a main. Sure to please vegans and vegetarians too, honey roasted hasselback pumpkin with blueberries and toasted coconut has just 7 ingredients which combine to give a bounty of flavour, colour and texture.
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Here’s how I made it.
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Take half a butternut pumpkin, or slice one evenly in half. Scoop out the seeds.
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Cut off the stem end, then peel the skin off with a vegetable peeler. Create the hasselback by slicing along the pumpkin at narrow intervals. Use chopsticks to prevent the knife cutting all the way through.
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Mix the oil, honey and cinnamon together to make the glaze. Place the pumpkin on a low-sided flat baking tray lined with baking paper. Coat the pumpkin with the glaze. Separate a few of the slices gently with a sharp knife and drizzle the glaze between them.
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Bake the pumpkin in a 180C oven for 45 mins. Meanwhile, wash the fresh blueberries and chop the coconut (if necessary). I had some firm coconut pieces left over from making coconut & mulberry vegan panna cotta, so I sliced and chopped those up very small and they worked perfectly. In a pinch, packeted dessicated coconut would also work. Remove the pumpkin from the oven after 45 mins, baste well with the glaze, top with the coconut & return to the oven for a further 10 minutes.
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After 10 minutes remove from the oven and top with the blueberries.
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Honey Roasted Hasselback Pumpkin with Coconut & Blueberries
Equipment
- 1 flat, low-sided baking tray
- 1 Knife
- baking paper
- 1 pair chopsticks
- 1 vegetable peeler
- 1 chopping board
Ingredients
- 1/2 butternut pumpkin
- 4 tbsp oil
- 3 tbsp honey
- 1 pinch cinnamon
- 1/2 tsp salt
- 75 grams fresh blueberries
- 50 grams dried coconut
Instructions
- Preheat oven to 180C (350F). Line a flat, low-sided baking tray with baking paper.
- Scoop the seeds out of the pumpkin, then cut the stem end off . Peel the rest of the skin off with a vegetable peeler.
- Place the pumpkin flat-side-down on a chopping board. Place a chopstick along either side. Slice the pumpkin thinly to create the hasselback. The chopsticks will prevent you from cutting all the way down.
- Make the pumpkin glaze by combining the honey, oil and cinnamon in a small bowl.
- Brush this glaze all over the pumpkin, taking care to drizzle some of the glaze in between the slices. Sprinkle on the salt.
- Bake in the oven for 45 mins.
- While the pumpkin is baking, slice the coconut into very thin small pieces if necessary.
- Remove the pumpkin from the oven. Baste with the glaze then sprinkle the coconut all along the top. Return to the oven for a further 10 minutes or until the coconut is toasted.
- Remove from the oven and add the fresh blueberries. Serve immediately.