Spicy Hasselback Butternut Squash Recipe
Twisted’s Spicy Hasselback Butternut Squash Recipe is an easy, show-stopping veggie main packed full of flavour. The butternut squash is spicy, creamy, a little bit sweet and so satisfying!
Done in 40 minutes
Serves 2
Ingredients
For the roasted squash
1butternut squash
2 tbspolive oil
1 tspbrown sugar
1/2 tsppaprika
to tastesalt and pepper
For the salsa macha
1butternut squash - seeds, washed and dried
175mlneutral oil
1/2white onion
2garlic cloves
16groasted peanuts
1 tspwhite sesame seeds
2 tbspchipotle chilli flakes
1 tspsalt
1 tspbrown sugar
For the roasted garlic cream sauce
1 cartonsilken tofu
1lime, zest and juice
1bulb garlic
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!
Method
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!
