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Vegan Hassleback Butternut

Hasselback Butternut

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Thinly sliced vegan butternut topped with tahini dressing, baked chickpeas and pomegranate seeds. Can be served as a side dish for 4 or main dish for 2.

  • Serves: 2-4 |
    2-4 servings
  • Rating:

  • Difficulty:

  • Prep Time : 30 mins |
  • Cook Time : 45 mins
Categories: Light meals, Mains, Sides, Vegan, Vegetables
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Ingredients

Hasselback Butternut
1 (800 g) medium butternut
2 Tbsp (30 ml) Westfalia Garlic Flavoured Avocado Oil
2 Tbsp (30 ml) panko breadcrumbs
salt and pepper

Baked Chickpeas
1 (400 g) tin chickpeas, drained
2 Tbsp (30 ml) Westfalia Garlic Flavoured or Plain Avocado Oil
2 tsp (10 ml) medium curry powder
pinch sugar
salt and pepper

Tahini Dressing
¼ C (60 ml) Westfalia Garlic-Flavoured Avocado Oil
¼ C (60 ml) almond milk
2 Tbsp (30 ml) apple cider vinegar
2 Tbsp (30 ml) tahini paste
2 Tbsp (30 ml) fresh chives, chopped
2 Tbsp (30 ml) fresh coriander, chopped
pinch sugar
salt and pepper

To Serve
⅓ C (80 ml / 90 g) pomegranate arils
handful of baby salad leaves or chopped coriander leaves

Method

Hasselback Butternut

Preheat the oven to 190 °C.

Cut the butternut in half lengthwise and scoop out the seeds. Peel the butternut halves and brush with garlic flavoured avocado oil (reserve any remaining oil for a second brushing once the butternut has been sliced).

Place the butternut halves, cut-side down, on a baking tray and bake for 20 minutes. Remove the butternuts from the oven and leave to cool for 10 minutes.

Carefully cut thin slices into the butternuts but be sure not to cut all the way down to the base, you want them to stay intact. Brush with the remaining avocado oil and bake for a further 15 minutes.

Remove from the oven, sprinkle the panko crumbs over the butternuts and season with salt and pepper. Bake for a further 5-10 minutes until golden and lightly charred. 

Baked Chickpeas

Meanwhile, rinse and dry the chickpeas.

Toss the chickpeas with the avocado oil, curry powder, sugar, salt and pepper and scatter onto a baking tray.

Bake at 190 °C for 15 minutes.

Tahini Dressing

Combine all of the ingredients and then use a hand blender to blend until smooth. Season to taste.

To Serve

Drizzle some of the dressing over the baked butternuts and scatter the chickpeas, pomegranate arils and baby salad leaves on top. Serve with the rest of the dressing on the side.

TIP: These Hasselback butternuts are great as a side dish with grilled tofu or vegan schnitzels.