Hasselback Squash with Dried Tomato Pesto

Deborah Dana
Prepare this easy and nutritious hasselback squash recipe with dried tomato. It’s a soft and juicy baked squash with almond, pine nut, and dried tomato pesto. Ideal as a light dinner.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
  • 1/2 cups olive oil
  • 4 tablespoons pine nuts, toasted
  • 2 tablespoons almonds, sliced and toasted
  • 2 tablespoons sun-dried tomatoes
  • 4 tablespoons basil
  • 1 teaspoon oregano
  • 2 pinches salt
  • 1 pinch pepper
  • 4 pumpkins
  • 1 cup button mushrooms, sliced
  • 4 tablespoons tofu, crumbled for decoration
Preparation
10 mins
20 mins
Low
  • Preheat the oven to 180°C.
  • For the pesto, blend all ingredients until you achieve a thick sauce. Set aside.
  • Make crosswise cuts in the squashes without cutting all the way through.
  • Insert the sliced mushrooms into the cuts of the squashes and place them on aluminum foil. Drizzle with the pesto and close the foil.
  • Bake for about 20 minutes or until the squashes are cooked. Decorate with the tofu.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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