Hasselback pumpkin
Golden, nutty, and bursting with autumn charm, this Hasselback pumpkin captures the essence of cosy autumn dining. A generous topping of white cheese, pomegranate seeds, and roasted hazelnuts adds colour, crunch, and creamy richness. It looks impressive but is surprisingly easy to make, making it the perfect dinner for a Halloween party with family and friends.
Ingredients
Pumpkin
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1
Pumpkin or butternut squash, approximately 1 kg
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50 g
Butter, melted
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½ tsp
Salt
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Ground black pepper
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65 g
Roasted hazelnuts, chopped
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10
Sage leaves
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½
Pomegranate, seeds from
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Fresh herbs (optional)
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Dressing
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200 g
Creme fraiche
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30 g
Sweet chilli sauce
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½ tsp
Salt
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Instructions
Pumpkin
Dressing
Recipe tips
It’s often the small details that make the biggest impact in the kitchen, so we’re sharing the tips we rely on when cooking and creating recipes
Basting the Hasselback pumpkin maximises its flavour and gives it a golden, slightly crispy finish. Start with only half the butter to avoid scorching, and baste with pan juices every 10–15 minutes to maintain moisture and flavour. This helps the seasoning seep in and gives the edges a nice bit of caramelisation.
Aim for even, consistent slices so the heat can circulate uniformly and the pumpkin avoids burnt edges. Placing chopsticks on either side as you cut helps prevent slicing all the way through, keeping it intact for that signature accordion effect. Bake it on the middle rack of the oven at 200 °C, where the heat is most stable. Keep an eye out for any areas that brown too quickly. If they do, loosely tent them with foil to protect the surface while allowing the rest of the pumpkin to cook through.
FAQ: Questions about Hasselback pumpkin
Interested in making the perfect Hasselback pumpkin? We answer common questions to help you perfect this tasty dish, guaranteeing every bite is full of flavour and cooked just right.
How do I slice Hasselback pumpkin?
You slice Hasselback pumpkin by first peeling, halving, and removing the seeds. Place each half, cut-side down, on your cutting board. Position two skewers, chopsticks, or butter knives on each side so you do not cut through entirely. With a sharp knife, make thin cuts about ½ cm apart across the pumpkin, stopping when the knife hits the skewers. If the pumpkin is too firm, microwave it for a minute to soften slightly. This helps the slices fan out beautifully, and you can tuck in ingredients like sage leaves.
Do I need to peel the pumpkin before roasting?
Yes, you need to peel the pumpkin before roasting it. This allows you to cut thin, even slices to get the full Hasselback look. Use a strong vegetable peeler to remove the skin. Then, slice the vegetable thinly and add garnishes such as sage leaves between the slices to maximise texture, flavour, and appearance. Removing the peel allows the butter and seasonings to soak into the pumpkin more effectively, ensuring it browns evenly and tastes delicious.
How do I know when the Hasselback pumpkin is cooked through?
You know the Hasselback pumpkin is cooked through when you poke the thickest part with a fork, paring knife, or skewer, and it easily goes in without any resistance. The pumpkin will be soft and tender while still holding its shape, and the edges will look lightly golden or caramelised. If it is not soft enough, leave it in the oven, but check every five minutes.
How do I store Hasselback pumpkin leftovers?
Let leftover Hasselback pumpkin cool for no more than two hours, then store it in an airtight container in the fridge for 3–5 days. If possible, keep toppings like hazelnuts, cheese, sage, and pomegranate seeds separate to preserve texture. For freezing, wrap the pumpkin tightly or freeze pieces individually before transferring to a freezer-safe container; store for up to 4 months. Reheat in the oven at 175 °C for 15–20 minutes, covered with foil, or in a frying pan over low heat.
Nutritional values
Nutritional value, per
1686 Kcal
| Fibre | - | 41.7 gram fibers |
| Protein | 6.8 | 28.4 gram |
| Fat | 76.6 | 146 gram |
| Carbohydrates | 16.6 | 68.8 gram |
Recommended information
Serving suggestion
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Hearty and wholesome Hasselback pumpkin
Pumpkin is an autumn favourite, but with the Hasselback method, it transforms into a hearty and wholesome feast. As it bakes, the thin slices fan out, creating golden, crispy edges while the inside stays soft and tender. Sage tucked between the cuts releases a savoury aroma and earthy flavour in every bite.
It may look fancy, but it is surprisingly simple to make for a weeknight meal or dinner party. Served with fresh, creamy, and crunchy toppings, you cannot go wrong with this recipe.
More pumpkin dishes await you! Try a pumpkin quiche, or enjoy a colourful pumpkin flammkuchen.
Topped with white cheese, pomegranate, and hazelnuts
Once roasted, the pumpkin becomes a golden-orange backdrop for flavourful toppings. Crumbled white cheese melts slightly against the warmth, giving a creamy tang that pairs beautifully with the sweet, nutty pumpkin. Chopped roasted hazelnuts add a toasty crunch, while pomegranate seeds bring a fresh, tangy taste and a pop of colour.
Simple crème fraiche dressing with a hint of spice
A couple of ingredients are all it takes to make a delicious dressing. Crème fraiche blended with sweet chilli sauce and a bit of salt. It is smooth, cooling, and gently spiced, which is just enough to support the sweet pumpkin without ever overpowering it.
Serve it on the side for dipping, or drizzle it over the finished vegetable in a stunning pattern to give the presentation a little extra flair. Either way, it rounds out the dish with a luscious creaminess and a very subtle kick.
Pair it with sides or enjoy on its own
This Hasselback pumpkin is wonderfully adaptable, so you can serve it as a side or main. Pair it with a crisp green salad dressed in a bright citrus vinaigrette and a crusty loaf of sourdough, which is perfect for mopping up every last drop of crème fraiche dressing.
For something hearty, savour it with juicy roast chicken, tender turkey, or succulent beef fillet. The savoury herbs and sweet squash work exceptionally well with rich, meaty flavours. Grilled halloumi or lentil patties are also wonderful options, while nutty wild rice or fluffy quinoa on the side can soak up the buttery juices.
Make the recipe yours
One of the joys of making Hasselback pumpkin is how easily it fits what you have in the cupboard. Swap the roasted hazelnuts for buttery pecans, earthy walnuts, or even creamy cashews. If you prefer a nut-free version, roasted pumpkin or sunflower seeds share the same toasty bite.
Instead of white cheese, try blue cheese for a bold, tangy flavour that cuts through the sweetness of the pumpkin, or go with goat’s cheese for a milder, creamy finish.
Stick with pomegranate seeds for a sweet, juicy contrast, or swap them for dried cranberries, tart redcurrants, or chopped preserved lemon for a salty, citrusy aroma. You can also switch out the sage for thyme or rosemary. For added sweetness, drizzle with maple syrup, honey, or balsamic glaze.
