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Deborah

Deborah Dana
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Recipe of Hasselback Pumpkin with Dehydrated Tomato Pesto
Recipe

Hasselback Pumpkin with Dehydrated Tomato Pesto

10 mins
20 mins
Low
66
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Prepare this easy and nutritious hasselback pumpkin recipe with dehydrated tomato. It is a soft and juicy pumpkin baked with an almond pesto, pine nuts and dehydrated tomato. Ideal as a light dinner.
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Ingredients

4 portions
  • 1/2 cups olive oil
  • 4 tablespoons pinion, toasted
  • 2 tablespoons almond, fillet and toast
  • 2 tablespoons dehydrated tomato
  • 4 tablespoons basil
  • 1 teaspoon oregano
  • 2 pinches salt
  • 1 pinch black pepper
  • 4 pumpkins
  • 1 cup mushroom, filleted
  • 4 tablespoons tofu, crumbled to decorate

Preparation

Preheat the oven to 180 ° C.
For the pesto, blend all the ingredients until a thick sauce is obtained. Reservation.
Make cross cuts to the pumpkins without cutting them completely.
Insert the sliced ​​mushrooms into the cuttings of the pumpkins and place them on aluminum foil. Bathe with the pesto and close the paper.
Bake about 20 minutes or until pumpkins are cooked. Decorate with the tofu.

PRESENTATION

Serve with tomato pesto.

TIPS

Place the pumpkin between two wooden shovels of the same thickness so that when making the cuts, they will help you not to cut it completely.

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Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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Provided by USDA
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