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Hasselback Butternut with Mushrooms [vegan] © Annabelle Randles | The Flexitarian

Hasselback Butternut Squash with Mushrooms [vegan] [gluten free]

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.
5 from 1 vote
DieTARY CHOICEDairy-Free Recipes, Egg-Free Recipes, Gluten-Free Recipes, High Fibre Recipes, Soya-Free Recipes, Vegan Recipes
Prep Time 15 mins
Cook Time 40 mins
Total Time 55 mins
Course Christmas Recipes, Entertaining, Family Meals
Cuisine English
Servings 4 people
Calories 736 kcal


  • oven tray
  • Frying pan
  • Blender


  • 1.2 kg large butternut
  • olive oil
  • 75 g shallots
  • 2 garlic cloves
  • 500 g mushrooms - sliced
  • 400 g can cannellini beans


  • 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


  • chopped cashews optional


  • 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.


Serving: 300gCalories: 736kcalCarbohydrates: 69gProtein: 20gFat: 48gSaturated Fat: 7gPolyunsaturated Fat: 6gMonounsaturated Fat: 33gSodium: 543mgPotassium: 1894mgFiber: 15gSugar: 12gVitamin A: 33073IUVitamin C: 77mgCalcium: 241mgIron: 8mg
Keyword Butternut Squash, hasselback, mushroom, vegan
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