Hasselback pumpkin with sage and Parmesan
This hasselback-style roasted pumpkin with sage and Parmesan steals the show at any dinner. Try it as a side dish or starter.
Ingredients · Servings 4 people
- 1 bottle gourd
- 50 g butter
- 15 g salie
- 80 g Parmesan cheese
Method · 15 min
- Preheat the oven to 200 °C.
- Halve the butternut squash. Peel the squash and remove the seeds.
- Place the halved sides on a cutting board with the side where the seeds were facing down.
- Place two wooden spoons or chopsticks between a pumpkin half. Cut into it, but not all the way through. Repeat with the other half. Then place on a baking sheet lined with parchment paper.
- Finely chop the sage. Mix half of the sage and half of the cheese into the butter. Season to taste with salt and pepper.
- Divide the sage-butter mixture over the pumpkin halves and make sure to tuck the mixture well between the incisions.
- Bake in the oven for about 60 minutes.
- Serve with the remaining sage and Parmesan cheese.
Hasselback potatoes are one of my favorite dishes. But have you ever tried roasted hasselback-style pumpkin? Super tasty and just a little bit different.
