Honey Roasted Hasselback Pumpkin with Coconut & Blueberries
Sweet honeyed roast pumpkin is paired with crunchy coconut & fresh blueberries
Prep Time 15 minutes mins
Cook Time 55 minutes mins
Course Main Course, Side Dish
Servings 2
Calories 614 kcal
- 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