Hasselback pumpkin
A festive vegetarian highlight: this hasselback squash is buttery-soft on the inside and lightly caramelized and crispy on the outside. The fine cuts allow the squash to absorb all the flavors of the herbs and butter, while the oven bakes to a golden brown finish. Serve with a glass of Saboritz Pinot Gris, a fresh and juicy alcohol-free white wine with floral acidity that pairs beautifully with the sweet, earthy character of the squash.
For 2 persons
Ingredients
- 1 small butternut squash, halved and peeled
- 2 tbsp melted butter or olive oil
- 1 tsp thyme (fresh or dried)
- 1 tbsp honey or maple syrup
- Salt and pepper
- Optional: chopped pecans or pomegranate seeds as a garnish
Preparation method
- Preheat the oven to 200°C.
- Cut thin slits into the rounded side of the pumpkin halves (being careful not to cut all the way through).
- Place them in an oven dish, brush with melted butter or oil and season with thyme, salt and pepper.
- Roast for about 40–45 minutes, or until the pumpkin is tender. Brush with honey or maple syrup halfway through for a glossy finish.
- Before serving, garnish with chopped nuts or pomegranate seeds, if desired.
