Hassleback Pumpkin

Hassleback Pumpkin
Add this to your Sunday Roast!

1 butternut pumpkin
1 pomegranate
1/2 cup hazelnuts
2 cubes of Meredith Dalley Goats Cheese
300g. (Approx.) Brussels Sprouts
1/3 cup olive oil
1/2 cup maple syrup
1 TBS seeded mustard


  1. Preheat oven to 180 deg C
  2. Cut pumpkin in half, scoop seeds out and peel
  3. Thinly slice pumpkin using chopsticks on either side so that you don’t slice the whole way through
  4. Mix olive oil, maple syrup, and seeded mustard in a bowl
  5. Pop sage leaves in the slits of the pumpkin and baste with mixture and pop in oven for 45-1 hour (depending on how big the pumpkin is). You will need to baste another 2 – 3 times
  6.  Meanwhile deseed pomegranate and set aside (Do not wear white or light clothes whilst doing this)
  7.  Prepare Brussels by cutting ends off and then cutting in half then pop them in the bowl with the mix and stir
  8. 10-15 minutes before the pumpkin is cooked, spread Brussels around the outside and pop back in oven
  9. When ready, add chopped hazelnuts, goats cheese and pomegranate

Maria is our resident Nutritionist & part of the Delish Customer Service team. 
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