Hasselback Roast Pumpkin with Chilli Crisp

16 Dec

Written By Karina Arora

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Hasselback pumpkin with yoghurt and feta.png

Preparation time: 60-90 minutes (including roasting) | Serves: 2-4 people

This delicious hasselback roast pumpkin uses the classic technique for an incredibly eye-catching roasted vegetable centrepiece. Perfect for serving at a lunch or dinner party, the recipe features sweet and earthy butternut squash brushed with spices and chilli oil, then roasted to tender, flavourful perfection.

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What is the Hasselback technique?

Hasselback is a technique that originated in the 1950’s and has been embraced around the world for the visual appeal and texture it provides to ingredients - most commonly potatoes.

In the cooking process, ingredients are sliced thinly at regular intervals without cutting through the bottom, creating an accordion-like shape when roasted. This renders the layers incredible tender, allowing the flavourings to permeate all the way through.

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How to make my Hasselback Roast Pumpkin -

Once you nail the technique, you'll find yourself hasselback-ing everything! I've tried it on potatoes of course, but zucchini, squash, and sweet potatoes were soon to follow.

For this spiced pumpkin recipe, I brush the pumpkin with a heady mix of crispy chilli oil, smoked chilli salt, sumac, cumin, and a touch of honey, then roast it to spiced, sweet, salty perfection.

For serving, I've leaned into the Middle Eastern-inspired flavours, placing the roasted pumpkin on a bed of Greek yoghurt, then scattering with toasted pepitas for crunch, crumbled feta cheese, and more chilli oil. Torn fresh mint is the finishing touch, adding brightness and a pop of colour to this already beaming dish. I’ve also kept the measurements for the toppings vague so can adjust them according to taste.

This is an incredibly attractive vegetarian main or side dish, but it's also surprisingly simple and delicious. Once you make it, you’ll revisit the process again and again for sure.

Find more tips and suggestions in the recipe notes below.

Ingredients

Pumpkin -

1/2 butternut pumpkin (peeled and deseeded)
1 tbsp crispy chilli oil
1 tsp ground cumin
1 tsp sumac (optional)
1/2 tsp honey
2 tsps smoked chilli salt

To serve (all according to taste) -

1/4 cup Greek yoghurt
Salt, according to taste
Toasted pepita seeds
Feta
Crispy chilli oil
Smoked chilli salt
Handful of fresh mint leaves, torn

Method

For the pumpkin -

Preheat the oven to 180°C and line a baking tray.
Place the pumpkin between 2 chopsticks (this stops the knife from cutting all the way through). Using a sharp knife, make thin cuts at 1cm intervals across the pumpkin to create a hasselback effect, slicing almost to the bottom but leaving the base intact.
Mix the chilli oil, cumin, sumac, honey, and smoked salt together. Brush generously over the pumpkin, making sure to get the mixture into all the cuts.
Roast for 45-60 minutes until tender and golden.

To serve -

Whisk the yoghurt and salt together until combined.
Spread the yoghurt on a serving platter and place the roasted pumpkin on top.
Sprinkle with pepita seeds and crumbled feta. Drizzle with chilli oil and a pinch of smoked salt.
Scatter with torn mint leaves just before serving.

RECIPE NOTES

Swaps, Serves & Storage

What can I use instead of butternut squash?
You can use potatoes, sweet potatoes or kent pumpkin instead (4-5 large potatoes should be perfect).
Can I make this recipe vegan?
This recipe is vegetarian but to make it vegan swap the honey for maple syrup and the yoghurt and feta cheese for plant based versions,
What other toppings can I use?
You can top this hasselback roasted pumpkin with fresh pomegranate arils, toasted pine nuts or almonds, dukkah and chopped parsley.
What can I serve this pumpkin dish with?
This dish makes a great vegetarian main or side to a grilled/ roasted protein. I love serving it with my spiced roasted chicken and Za’atar roasted chicken.
Can I make this dish ahead of time?
I would recommend roasting and serving the pumpkin on the day as it can be tricky to reheat, however you can slice and marinate it ahead of time and prepare the yoghurt and other sides. If you have leftover, store the pumpkin separately from the yogurt, alternatively you can also serve this dish at room temperature in the warmer months.