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Hasselback maple and sage kumara

Serves   4-8
Prep time: 15 mins
Cooking time: 30 mins

Looking for a beautiful vegetarian dish this festive season? Then look no further. Our hasselback maple and sage kumara is tender, sweet and herbaceous; there’s nothing not to love about this melt in the mouth delight!

Hassleback kumara




  • 2 large orange kumara
  • Pams Olive Oil
  • 50g Pams Butter
  • 2 tbsp chopped + 1/4 cup fresh sage leaves
  • 1 tsp dried mixed herbs
  • 2 tbsp Pams Finest Pure Canadian Maple Syrup
  • 2 tbsp chopped walnuts or pecans, lightly toasted

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  1. Preheat your oven to 200 ̊C fan bake. Cut the kumara in half lengthways, then place the halves skin side up on a lined tray, then drizzle with olive oil and season with salt and pepper. Bake for 10 minutes or until the kumara begins to soften.
  2. To make the maple and sage butter, place the butter, 2 Tbsp chopped sage, dried herbs and a drizzle of olive oil in a saucepan. Place over a medium heat and cook while stirring until the butter has melted and begins to turn foamy.
  3. Once foamy, add the maple syrup to the butter and stir to combine. Season with salt and pepper.
  4. Transfer the kumara halves to a board and use a sharp knife to cut multiple slices through the rounded sides; ensuring not to cut all the way through the kumara. Return to the roasting tray.
  5. Generously baste the kumara halves in the butter mixture, then return to the oven and cook for a further 15-20 minutes or until golden and tender; basting in butter every 10 minutes.
  6. To finish, bring a frying pan to a medium to high heat with a generous drizzle of olive oil. Once hot, pan fry the remaining sage leaves until crispy, then drain on a paper towel.
  7. Garnish the cooked kumara with crispy sage leaves, toasted nuts and a drizzle of maple sage butter. Serve immediately while hot and enjoy.