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

Dish by Mia Jacobs

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!

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Mia Jacobs

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Mia is a self-taught cook with an obsession with street food and an absolute hatred for parsnips. Before joining Twisted Green, Mia founded an online vegan cooking school in the midst of the global pandemic and began teaching people all over the world how to cook incredible vegan food from the comfort of their own homes. Her mission was, and still is, to help transform kitchens everywhere from a daunting space to one that’s filled with the irresistible aroma of frying garlic, and some very special plant-based grub. She also believes that crisps and hummus are a gift to humanity.