Brunch Recipe

• 총 시간: 1 hour 8 minutes

재료

hasselback butternut squash w/ tofu & bean ricotta made using the highest quality olive oil from @naturalebio_

olive oil is life! who agrees? especially when it’s truly extra virgin, made in spain and tastes so good u wanna drink it 😅 this recipe is one of my favourite ways of having butternut squash. it’s filling, perfect for anyone trying veganuary, and can also be anjoyed on toast!

recipe:

1 butternut squash

3 tbsp Naturale Bio extra virgin olive oil

1 tbsp garlic powder

1 tbsp paprika

thyme, salt & pepper

pecans for serving

tofu & bean ricotta:

450g block of firm tofu

200g soft canned white beans

6-8 tbsp water

1 tbsp olive oil

zest of 1 medium lemon

juice of 1/2 lemon

방향

cut the butternut squash in half, peel and remove the seeds. pre-bake at 180C for 10-12 minutes to soften slightly.

place wooden spoons or chopsticks either side and slice hasselback-style without cutting all the way through.

brush with a mix of olive oil and spices, then roast at 200C for 50-60 minutes until soft.

blend the tofu ricotta until silky (2-3 minutes). if grainy, add water or oil 1 tbsp at a time. season well.

spread onto a plate, top with the roasted squash, pecans and a drizzle of olive oil. enjoy!