Bright and colourful this Hasselback butternut squash is served with mushrooms and cannellini beans. Topped with a delicious coriander pesto, this is an easy main course that looks as impressive as it is tasty.
Bright and colourful this Hasselback butternut squash is served with mushrooms and cannellini beans. Topped with a delicious coriander pesto, this is an easy main course that looks as impressive as it is tasty.
I like to serve this dish with some chopped cashews on top with some extra crunch.
How to make Hasselback butternut squash
The butternut is first cooked in the oven for 15mins to soften the flesh so that it is easier to cut. You will need a sharp knife to cut the squash into thin slices. Each slice should be around 3-5mm. Make sure not to cut all the way down as each butternut half should still hold together by a thin border at the bottom.
Once you have sliced each butternut squash, return them to the oven for 30-40mins. In the meantime, you can prepare the mushrooms and the coriander pesto.
The mushrooms are simply sautéed in a pan with oil, shallots and garlic.
For the pesto, I like to use a small blender to whizz together coriander, cashews, garlic, lemon juice, nutritional yeast and salt. If you do not have a blender or food processor, you can still make it by hand but it will require some patience to chop the nuts to a fine texture.
Homemade pesto can sometimes turn out to be slightly bitter. This is easily rectified by added more nuts.
If you love butternut squash, you should also try …
Butternut squash makes superb soups, casseroles, curries. You can also add it to mash or cook it on its own in pies and savoury tarts.
If you are looking for more inspiration on what to cook with butternut squash head over to this section which includes all my latest recipes such as my roasted butternut on toast recipe below makes a tasty lunch or light dinner.⠀The bread slices are topped with homemade hummus, pan-fried spinach, and oven-roasted butternut. Served warm with a drizzle of harissa on top for extra flavour. So good!⠀
I hope you enjoy this hasselback butternut squash recipe as much as I do. If you do make it, don’t forget to tag me on Instagram!
![Hasselback Butternut with Mushrooms [vegan] © Annabelle Randles | The Flexitarian](https://theflexitarian.co.uk/wp-content/uploads/2021/02/Hasselback-Butternut-with-Mushrooms-vegan-v82-%C2%A9-Annabelle-Randles-The-Flexitarian-300x300.jpg)
Hasselback Butternut Squash with Mushrooms [vegan] [gluten free]
Equipment
Disclaimer: the equipment list above includes affiliate links to products I use and like.
Ingredients
- 1.2 kg large butternut
- olive oil
- 75 g shallots
- 2 garlic cloves
- 500 g mushrooms – sliced
- 400 g can cannellini beans
CORIANDER PESTO:
- 70 g coriander
- 90 g cashew
- 2 garlic cloves
- 3 Tbsp lemon juice
- 3 Tbsp nutritional yeast
- 1/2 tsp salt
- 150 ml extra-virgin olive oil
TO SERVE:
- chopped cashews optional
Instructions
- Preheat the oven to 200C/fan 180C/gas 6.
- Peel the butternut and cut it in half lengthwise. Scoop out seeds. Place both halves on an oven tray flat side down. Brush with some olive oil. Place in the oven for 15mins.
- After 15mins, remove the butternut from the oven. By then it should be just soft enough to be cut. Once it is cool enough to handle, cut each half into thin slices crosswise making sure not to cut all the way through. This is best done with a sharp knife. Each slice should be 3-5 mm thick. Be careful not to cut all the way down as each butternut half should still hold together by a thin border at the bottom.
- When done, brush some more olive oil on each butternut half and season with salt and pepper. Return to the oven for a further 30 -40mins until the butternut is cooked and slightly golden on top.
- In the meantime start cooking the mushrooms. Heat some olive oil in a large frying pan. Add finely chopped shallots and crushed garlic cloves. Fry gently until soft. Add sliced mushrooms. Cook 10 mins covered then remove the lid and cook uncovered until the liquid from the juices has evaporated. When done, keep warm and set aside.
- To make the coriander pesto, place the coriander, cashews, garlic cloves, lemon juice, nutritional yeast and salt in a blender. Whizz until smooth. Transfer the mixture to a bowl and whisk in 150ml [US 2/3 cup] of extra-virgin olive oil. Set aside.
- 10 mins before the butternut is cooked, add the drained cannellini beans to the mushrooms and reheat gently. Season to taste with salt & pepper.
- When the butternut is done, spread a dollop of pesto on each half. Sprinkle some chopped cashews on top. Serve straightaway with the mushrooms and cannellini beans on the side.
Nutrition
Find this recipe online:
Hasselback Butternut Squash with Mushrooms [vegan] [gluten free]
https://theflexitarian.co.uk/recipe-items/hasselback-butternut-with-mushrooms-vegan-gluten-free/
I cannot wait to see your posts!
Other recipes you might like
![Hasselback Butternut with Mushrooms [vegan] © Annabelle Randles | The Flexitarian](https://theflexitarian.co.uk/wp-content/uploads/2021/02/Hasselback-Butternut-with-Mushrooms-vegan-v92-©-Annabelle-Randles-The-Flexitarian-150x150.jpg)
Leave a Reply