As the days grow shorter and the air becomes crisper, autumn’s arrival brings one of our favourite traditions—pumpkin season! These bright orange gourds are more than just spooky decorations; they’re also rich in flavour and perfect for hearty autumn dishes. If you’re wondering what to do with those carved pumpkin leftovers, Bannisters Farm has a warming and wickedly delicious recipe for you to try: Halloween Hasselbacks. Combining the earthy goodness of roasted pumpkin with crispy pancetta and the comforting texture of a baked potato, this dish makes the perfect seasonal side or satisfying snack.
Whether you’re hosting a Halloween gathering or just want a cosy autumnal treat, this recipe is an ideal way to add some festive flavour to your table. Follow our easy steps and create a dish that looks as good as it tastes!
Halloween Hasselbacks Recipe 🎃
Servings
Serves 4
Ingredients
- 4 Bannisters Hasselback Baked Potatoes (available at Ocado and Booths)
- Roasted pumpkin pieces – varieties like Crown Prince (green-skinned) or Pie Master (small orange pumpkins) work best, but feel free to use any leftover carved pumpkin (just be sure to remove the skin).
- Olive oil for drizzling
- Salt and pepper to taste
- 1 packet of very thinly sliced raw pancetta
- Toasted pumpkin seeds for garnish
- Soured cream for drizzling
- Pea shoots for garnish
Method
- Prepare the Pumpkin
Begin by cutting your pumpkin into 1–2 cm thick slices. Arrange them on a baking tray, drizzle with olive oil, and season lightly with salt and pepper. - Roast the Pumpkin
Place the pumpkin in the oven or air fryer and roast at 180°C for 5–10 minutes, or until just tender. Cooking times will vary depending on the pumpkin variety and its fleshiness. Set aside to cool. - Prepare the Hasselbacks
Defrost your Bannisters Hasselback Baked Potatoes if necessary, and carefully slice down the middle of each potato, just enough to slightly separate the segments. - Assemble
Place a slice or two of cooled roasted pumpkin into the centre of each Hasselback. Wrap a thin slice of pancetta around the potato to hold the pumpkin in place. - Bake
Return the Hasselbacks to the oven, baking at 180°C for an additional 5 minutes, or until the pancetta is golden and crispy and the potatoes are thoroughly heated. - Garnish and Serve
For a decorative drizzle, pipe or squeeze soured cream over each Hasselback. Top with a scattering of toasted pumpkin seeds and a handful of fresh pea shoots for a burst of colour and crunch.
And just like that, you’ve created a spooky yet scrumptious Halloween side dish that’s sure to impress!
For more cosy and creative recipes, visit Bannisters Farm’s website. Enjoy your Halloween Hasselbacks!
