Guston
Roasted hasselback butternut squash served over a silky tofu and white bean ricotta, finished with pecans.
Nutritionper serving
- approximately 461 kcal
- Protein: approximately 26.4 g, 21% of calories
- Fat: approximately 24.5 g, 44% of calories
- Carbs: approximately 43.6 g, 35% of calories
Not counted: Pecan.
Baking
Brunch
High-Protein
FallIngredients13
- 1pc
- 4tbsp
- 1tbsp
- 1tbsp
- to taste
- to taste
- to taste
- 450g
- 200g
- 7tbsp
- 1medium
- 0.5pc
Cookware
- Oven
- Wooden spoon
- Blender
Contains
Allergens are auto-detected and may be incomplete. Always double-check the ingredients.
Steps5
Step 1. Pre-bake the squash
Halve the , then peel it and scoop out the seeds. Pre-bake it at 180C for 10-12 minutes so it softens a little.
Step 2. Cut hasselback slices
Lay a wooden spoon or chopstick along each side and cut thin hasselback slices, stopping before you go all the way through.
Butternut squashStep 3. Roast the squash
Mix with the spices, brush it all over, then roast at 200C for 50-60 minutes until tender.
Butternut squashGarlic powderPaprikaThymeSaltBlack pepperStep 4. Blitz the tofu ricotta
Blitz the ricotta for 2-3 minutes until it's silky smooth. Season generously.
If it's still grainy, add water or oil a tablespoon at a time.BeansWaterOlive oil1 tbsp of 4 tbspLemon zestLemon juiceSaltBlack pepperStep 5. Plate and serve
Swirl the ricotta across a plate, set the roasted squash on top, then finish with and a drizzle of .
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