Pre-heat oven 180°C (350°F) and line a baking tray with baking paper.
Cut pumpkin in half lengthwise and de-seed. Also remove pumpkin skin if desired.
Place pumpkin on cutting board cut side up. Using a sharp knife cut slices into the pumpkin not cutting all the way through.
Rub cut pumpkin liberally with olive oil and sprinkle with salt.
Place in the oven and bake for 30-40 minutes or until tender and cooked through. Cover with foil and set aside.
Melt butter in a pan. Once butter has melted and starts to bubble add pine nuts and sage.
Cook pine nuts and sage until nuts have started to brown and sage is crispy.
Pour pine nut butter mixture over hasselback pumpkin halves and serve immediately.
Cutting into the PumpkinTake care when cutting slits into your pumpkins. My hasselback potato trick won’t work with pumpkins if you are slicing into them cut side up. Take your knife and place it near the end of the pumpkin. Take note of the cut pumpkin height compared to the knife height. Then you will know how far to cut down, and not through the pumpkin. By taking into consideration how far you knife blade can slice into the pumpkin before cutting through.