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

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.

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