Hasselback Butternut Squash with Tofu & Bean Ricotta

A vegan and high-protein brunch recipe featuring hasselback butternut squash served with a silky smooth tofu and bean ricotta.

By @vegangirlboss

Original recipe source

Cook time: 60 minutes

Servings: 4

Ingredients

• 1 butternut squash
• 3 tbsp olive oil
• 1 tbsp garlic powder
• 1 tbsp paprika
• 0 thyme (amount not specified)
• 0 salt (amount not specified)
• 0 pepper (amount not specified)
• 450 g firm tofu
• 200 g white beans
• 6 tbsp water
• 1 tbsp olive oil
• 1 medium lemon zest
• 0.5 lemon lemon juice
• 0 pecans (amount not specified)
• 0 olive oil (amount not specified)

Instructions

1. Halve the butternut squash, then peel it and scoop out the seeds.
2. Give the halved butternut squash a quick 10-12 minute pre-bake at 180°C so it softens a little.
3. Lay a wooden spoon or chopstick along each side of the squash and cut thin hasselback slices, stopping before you go all the way through.
4. Mix 3 tablespoons of olive oil with 1 tablespoon of garlic powder, 1 tablespoon of paprika, thyme (amount not specified), salt (amount not specified), and pepper (amount not specified).
5. Brush the olive oil and spice mixture all over the squash, then roast at 200°C for 50-60 minutes until tender.
6. Blitz 450g block of firm tofu and 200g white beans with 6-8 tablespoons of water, 1 tablespoon of olive oil, zest of 1 medium lemon, and juice of 1/2 lemon for 2-3 minutes until it's silky smooth.
7. If the tofu ricotta is still grainy, add water or oil a tablespoon at a time, and season generously.
8. Swirl the ricotta across a plate.
9. Set the roasted squash on top of the ricotta.
10. Finish with pecans (amount not specified) and a drizzle of olive oil (amount not specified). Enjoy!