Cut the butternut squash in half, peel and remove the seeds. pre-bake at 180C for 10-12 minutes to soften slightly.
Place wooden spoons or chopsticks either side and slice hasselback-style without cutting all the way through.
Brush with a mix of olive oil and spices, then roast at 200C for 50-60 minutes until soft.
Blend the tofu ricotta until silky (2-3 minutes). if grainy, add water or oil 1 tbsp at a time. season well.
Spread onto a plate, top with the roasted squash, pecans and a drizzle of olive oil. enjoy!
