Twisted's Spicy Hasselback Butternut Squash Recipe is the perfect dinner or brunch if you've got a vegan mate over and want to do something a little special. The flavours in here are exceptional - it's sweet, salty, spicy and full of smokey warmth from the chipotle chilli flakes. It's a really special dish that would work equally well for a Sunday roast with a sweet potato or even roasted carrots!
Preheat your oven to 200 degrees. Carefully cut your squash in half lengthwise, peel, scoop out the seeds (saving them for later) then slice carefully as in the vid. Mix together the oil, paprika, salt and sugar then brush over the butternut before roasting for 30-40 mins.
For the salsa macha wash and dry the butternut seeds then toast in a dry pan, then remove once fragrant.
In the same pan, heat up the oil. Once hot, add the onion and smashed garlic for 2 mins, stirring frequently. Add in the peanuts, seeds, sesame seeds and fry for another minute. Turn off the heat then add the chipotle flakes, salt and sugar. Wait till the oil cools then pulse in a blender until a coarse mixture.
Blend the silken tofu, garlic and lime together. Place the cream on a plate, then add the roasted butternut and drizzle over plenty of salsa macha. Top with fresh coriander then tuck in!
