Hasselback butternut squash with tofu & bean ricotta

Шаги5

1. 1

   Шаг 1. Pre-bake the squash

   11 мин

   Halve the butternut squash, then peel it and scoop out the seeds. Pre-bake it at 180C for 10-12 minutes so it softens a little.

   тыква баттернат
2. 2

   Шаг 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.

   тыква баттернат
3. 3

   Шаг 3. Roast the squash

   55 мин

   Mix olive oil with the spices, brush it all over, then roast at 200C for 50-60 minutes until tender.

   тыква баттернатоливковое масло3 ст.л. из 4 ст.л.чесночный порошокпаприкатимьянсольчёрный перец
4. 4

   Шаг 4. Blitz the tofu ricotta

   2m 30s

   Blitz the tofu 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.

   тофуфасольводаоливковое масло1 ст.л. из 4 ст.л.цедра лимоналимонный соксольчёрный перец
5. 5

   Шаг 5. Plate and serve

   Swirl the ricotta across a plate, set the roasted squash on top, then finish with pecans and a drizzle of olive oil.

   пеканоливковое масло