Hasselback Squash with Dried Tomato Pesto

Name: Hasselback Squash with Dried Tomato Pesto
Prep time: 30 min
Cook time: 20 min
Yield: 4
Cuisine: Internacional
Ingredients: 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

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

Published: 28-12-2016

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.