Hasselback Pumpkin with Macadamia Dukkah
Hasselback Pumpkin with Macadamia Dukkah is a stunning and flavorful dish that transforms ordinary ingredients into a delightful culinary experience. Roasted to perfection, this pumpkin features intricate cuts that hold a crunchy macadamia dukkah topping, creating a beautiful presentation perfect for fall gatherings or special occasions. With its vibrant colors and an explosion of textures and flavors, this recipe will impress family and friends alike, making it a must-try for your dinner table.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: Serves 6
- Category: Side
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 medium Hasselback pumpkin (about 3–4 lbs)
- 1 cup unsalted macadamia nuts
- ¼ cup toasted sesame seeds
- 2 tsp coriander powder
- 2 tsp cumin powder
- 3 tbsp extra virgin olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C).
- Slice the top off the pumpkin and scoop out the seeds.
- In a skillet over medium heat, toast macadamia nuts until golden (5-7 minutes). Chop finely and combine with sesame seeds, coriander powder, cumin powder, salt, and pepper.
- Make deep cuts in the pumpkin without slicing through completely. Drizzle with olive oil and season.
- Place on a baking sheet lined with parchment paper and bake for 45-50 minutes until tender.
- Sprinkle the dukkah mixture on top before serving.
Nutrition
- Serving Size: 1 slice (150g)
- Calories: 360
- Sugar: 7g
- Sodium: 220mg
- Fat: 26g
- Saturated Fat: 4g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 0mg
Keywords: Customize by swapping macadamias for almonds or hazelnuts. Add feta or goat cheese for an extra flavor boost. Drizzle balsamic reduction for gourmet flair. Store leftovers in an airtight container in the fridge for up to three days.