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Hasselback butternut squash with shaved Brussels sprout salad, beetroot hummus t…


Hasselback butternut squash with shaved Brussels sprout salad, beetroot hummus topped with chimmicurri, roasted nuts & crumbled tofu 🍒🍉🥬🥦 now this was suuuuch a beauuut dish 😍 to the extent it made me cry (I’m not kidding, the raw onion in the chimicurri had me streaming)

🌱 hasselback butternut squash recipe 🌱 inspired by @mobkitchen
Serves 1
– 1/2 a butternut squash, peeled and sliced down halfway
– 1tbsp red onion
– 1/2red onion, finely chopped
– bunch of mint and parsley
– 1tbsp olive oil
– 1tsp capers
– 1tsp dried oregano
– big handful of nuts

• Place butternut on a baking tray, flat side down. Add a generous drizzle of olive oil over the top and season with a pinch of salt and a grinding of pepper. Place into the oven for 15 minutes at 215 degrees
– after 15 mins, cut across the squash with about 0.5cm intervals, making sure that you stop before you hit the bottom of the squash then place back in the oven for 20 mins
– take out, baste in juices then place back in the oven for another 20
– make the chimicurri: Start by chopping your mint, parsley, chilli, red onion. Add everything into a small bowl as well as your red wine vinegar, oregano, capers, 5 tbsp of olive oil, a pinch of salt and a grinding of pepper. Mix together.
– toast the nuts till golden
– serve the squash with the chimmicurri drizzled over top with the nuts and crumbled feta or tofu 😍

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