A stunning, seasonal side dish, the Hasselback pumpkin with parsley. You know the famous Hasselback or accordion potatoes? You can use other vegetables too, like sweet potatoes, pumpkins, cauliflower—whatever your culinary imagination dictates. This is practically an accordion-style pumpkin.
In this case I also flavored the violin squash with a nice bunch of parsley. Parsley is the featured herb this month. Parsley is a wild plant rich in antioxidants, although we know it’s better not to overdo it because parsley can cause liver issues if consumed excessively. However, that won’t happen if we enrich our dishes with a few parsley leaves, so rich in vitamin C and lots and lots of vitamin A.
Why is this slicing method called Hasselback? It comes from a Swedish restaurant called Hasselback that prepared thinly sliced potatoes accordion-style with butter and baked them so they remained soft inside and crispy outside.
I used a violin squash, although it also works very well with butternut: peel it, slice it so that the bottom stays attached, then drizzle with a sweet-and-sour sauce and finish with a generous spoonful of chopped parsley.
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If you want to see other recipes with parsley, try looking at:
- Difficulty: Very easy
- Cost: Very budget-friendly
- Preparation time: 5 Minutes
- Cooking time: 35 Minutes
- Portions: 4
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Fall, Winter
Ingredients for the Hasselback pumpkin
- violin squash
- 1 bunch parsley
- 2 tablespoons extra virgin olive oil (with garlic)
- 4 tablespoons ponzu sauce (lemon ponzu)
- 2 tablespoons rice malt syrup
- 1 pinch pepper
- 1 pinch sea salt
- 1 tablespoon aromatic herbs (dried)
Steps to prepare the Hasselback pumpkin
Wash the squash thoroughly, peel it with a vegetable peeler and cut it lengthwise so you have two halves. Scoop out the seeds from the inside.
Place it with the hollowed side down and cut slices about 3/8 inch thick without cutting the knife all the way through.
Transfer it to a baking dish, prepare an emulsion with ponzu sauce, rice malt syrup, olive oil and garlic and a pinch of salt. Brush the entire squash, making sure the sauce gets into the cuts. Sprinkle with aromatic herbs and bake for 40 minutes until tender.
Remove from the oven, drizzle with the remaining sauce, sprinkle generously with chopped parsley and serve.
Also check out these parsley recipes from:
Elisa: Venetian green sauce
Miria: Tagliatelle with parsley and anchovies
Tiziana: Yassa chicken
Tips from Timo and Lentils
If you don’t have ponzu sauce you can make it yourself following the instructions; it’s a sweet-and-sour that is always useful in the kitchen. If you don’t like garlic, add chives instead. First check the taste of the squash to make sure it is nicely sweet—sometimes you find really bland squashes. You can also simply slice the pumpkin and bake it as usual, then drizzle it with this sauce and lots of herbs. If you prefer a spicy kick, add paprika or chili pepper.
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