Hasselback pumpkin with herb butter

It’s healthy, It’s hearty, it’s delicious, it’s the Hasselback Pumpkin with herb butter. Find out how to create this exquisite meal right here:


  • Half a large butternut pumpkin (halved lengthways)
  • 1 tbsp olive oil
  • salt and pepper to season
  • Herbed butter
  • 80g butter, at room temperature
  • 3 tbsp grated parmesan, plus extra to serve 1 tbsp maple syrup
  • 2 tbsp finely chopped mixed herbs (such as dill, parsley, coriander and chives).


1. Preheat the oven to 170C fan-forced (190C conventional).

2. Add all the butter ingredients to a small bowl and use a fork to mash until incorporated. If preparing in advance, cover and place in the fridge. Otherwise set aside in a cool spot until ready to baste the pumpkin.

3. Using a sharp knife, trim the butternut of any skin, trying to keep the shape as much as possible. Gently scoop out the seeds and reserve for another use.

4. Place the pumpkin flat-side-down on a large baking tray lined with baking paper. Using the same knife, make incisions into the pumpkin widthways, about 0.5cm apart. Work carefully, you want to cut ¾ of the way through the pumpkin – imagine a Hasselback potato on a larger scale. Drizzle the olive oil over and give it a light seasoning of salt. Pop in the oven for 30 minutes.

5. Working quickly, remove the tray and add the softened butter, using a pastry brush to baste the pumpkin and push the butter into the crevices that have opened up between the slices.

6. Reduce the oven temperature to 160C fan-forced (180C conventional) and roast for another 20-30 minutes until the pumpkin has cooked through but is holding its shape, and the top has taken on a lovely golden caramel colour. Season generously with salt and pepper and additional parmesan.

We credit this recipe to

Strawberry and mascarpone millefeuille

Strawberry and mascarpone millefeuille

It’s the treat we’ve been waiting for, with creamy textures, sweet flavours and a beautiful design, why would you want anything else?


  • 1½ sheets frozen puff pastry, cut into 3 equal-sized pieces
  • 2 tbsp icing sugar, plus extra to serve 2 punnets strawberries, halved Mascarpone cream
  • 300ml thickened cream
  • ¾ cup icing sugar
  • 1 tsp vanilla bean paste 250g mascarpone


1. Heat your oven to 200C fan-forced (220C conventional). Cut the full sheet of pastry in half and place the 3 puff pastry sheets on a baking tray lined with baking paper, then dust with the icing sugar. Place another sheet of baking paper on top and then another baking tray to sandwich the pastry. Bake for 20-25 minutes until the pastry is dark brown and caramelised. Allow to cool completely. You can trim the edges of the pastry with a bread knife if you want very sharp edges.

2. For the mascarpone cream, whip the cream, icing sugar and vanilla together to soft peaks, then whisk through the mascarpone. Don't over whip. Transfer to a piping bag. Pipe a third of the cream over one piece of the pastry, then top with a third of the strawberries. Repeat for the two remaining layers.

We credit this recipe to

Stay Connected

    Get in Contact

Blue Mountains News to your inbox

Sign up now for the latest news from the Blue Mountains area direct to your inbox.

You might also like


We are always looking for new articles of interest to the local community.

Please feel free to submit an article for possible inclusion in a future issue.

To submit an article, click here to use our online article submission form.


The Blue Mountains Phoenix FacebookHilltops Phoenix Subscribe
About UsJournalistic Ethics and Complaints PolicyConflict ResolutionPrivacy PolicySite MapRSS Feed