Hasselback Pumpkin Roast

Name: Hasselback Pumpkin Roast
Yield: 4 servings
Cuisine: Plant-Based
Ingredients: 1 tbsp olive oil; 1 tbsp tamari soy sauce; 0.5 tsp garlic powder; 1 tbsp rosemary, chopped; 0.5 pcs butternut squash; 0.5 tbsp olive oil; 1 pinch salt; 1 pinch black pepper; 1 pcs vegan feta; 1 tbsp Pomegranate seeds

This must be one of the easiest holiday recipes and it looks so fancy! Perfect for a relaxed Christmas dinner. Topped with some vegan feta cheese and pomegranate seeds, the Hasselback pumpkin roast looks amazing on the dinner table and ads a real pop of color.

Serves

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Ingredients

Serves4

For the glaze

1 tbsp olive oil
1 tbsp tamari soy sauce
1/2 tsp garlic powder
1 tbsp rosemary, chopped

For the pumpkin

1/2 pcs butternut squash
1/2 tbsp olive oil
1 pinch salt
1 pinch black pepper

For the garnish

1 pcs vegan feta
1 tbsp Pomegranate seeds

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Instructions

Preheat the oven to 180 degrees Celsius (356 Fahrenheit). Line a baking tray with parchment paper.
Mix all ingredients for the glaze and stir until combined. Set aside.
Cut the whole butternut squash lengthwise into two pieces and scoop out the seeds with a spoon. Remove the peel with a vegetable peeler.
Place one pumpkin cut-side facing down on the baking tray and roast for 15 minutes.
After 10 minutes, take out the pumpkin from the oven. Use a large sharp knife to thinly slice the pumpkin half down. Make sure not to cut the pumpkin all the way through.
Take a pastry brush and baste the pumpkin with the glaze. Roast for another 40 minutes in the oven.
Top with vegan feta and pomegranate seeds before serving.