Honey Roasted Hasselback Pumpkin with Blueberries & Toasted Coconut

Sweet honeyed roast pumpkin is paired with crunchy coconut & fresh blueberries

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.

Honey-roasted hasselback pumpkin with blueberries & toasted coconut

Here’s how I made it.

Take half a butternut pumpkin, or slice one evenly in half. Scoop out the seeds.

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.

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.

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.

After 10 minutes remove from the oven and top with the blueberries.

Serve and enjoy!

Honey Roasted Hasselback Pumpkin with Coconut & Blueberries

Sweet honeyed roast pumpkin is paired with crunchy coconut & fresh blueberries
Prep Time 15 minutes
Cook Time 55 minutes
Course Main Course, Side Dish
Servings 2
Calories 614 kcal


  • 1 flat, low-sided baking tray
  • 1 Knife
  • baking paper
  • 1 pair chopsticks
  • 1 vegetable peeler
  • 1 chopping board


  • 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


  • 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.


Calories: 614kcalCarbohydrates: 59gProtein: 4gFat: 44gSaturated Fat: 16gPolyunsaturated Fat: 8gMonounsaturated Fat: 18gTrans Fat: 0.1gSodium: 600mgPotassium: 842mgFiber: 9gSugar: 36gVitamin A: 19952IUVitamin C: 44mgCalcium: 102mgIron: 2mg
Keyword main course, Pumpkin, Side dish, vegan, vegetables, Vegetarian
Tried this recipe?Let us know how it was!

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