Hasselback Butternut Squash W/ Tofu & Bean Ricotta
  1. Cut the butternut squash in half, peel and remove the seeds. pre-bake at 180C for 10-12 minutes to soften slightly.

  2. Place wooden spoons or chopsticks either side and slice hasselback-style without cutting all the way through.

  3. Brush with a mix of olive oil and spices, then roast at 200C for 50-60 minutes until soft.

  4. Blend the tofu ricotta until silky (2-3 minutes). if grainy, add water or oil 1 tbsp at a time. season well.

  5. Spread onto a plate, top with the roasted squash, pecans and a drizzle of olive oil. enjoy!

Course🍽️Main Course

Diets🌱Vegan🌾Gluten-free...

Category🥬Vegetable Dish

Cuisine🇺🇸American

Occasions📆Everyday🎉Holiday

Season🍂Fall

DifficultyEasy ⏰ 45m

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