Hassleback Pumpkin with Feta Dip
This Hassleback Pumpkin with Feta Dip is a simple yet elegant dish. Sweet, tender butternut squash fans out beautifully and pairs with a tangy vegan feta dip and herb-chili butter. Perfect for beginners, it’s showstopping and cozy enough for any occasion.
Ingredients
For the pumpkin:
- 1 butternut squash
- 2 tbsp olive oil
- 1 tsp coarse salt
For the feta dip:
- 200 g 7 oz vegan feta
- 150 g ⅔ cup vegan unsweetened yogurt
- 1 tbsp olive oil
- 2 tbsp water
- Juice of ½ lemon
- Salt to taste
- Pepper to taste
For the basil butter:
- 30 g 1 oz vegan butter
- 2 cloves garlic finely chopped
- ½ fresh chili pepper finely chopped
- 15 g 0.5 oz basil, chopped
- Juice of ½ lemon
To serve:
- Freshly ground pepper
Instructions
- Preheat oven to 180°C / 355°F (top/bottom heat). Halve and peel butternut squash, remove seeds.
- Place halves between two cutting boards. Slice crosswise into thin, even cuts without cutting through.
- Set squash on a parchment-lined tray. Brush with olive oil, sprinkle with coarse salt. Roast 60 minutes until tender and golden.
- Blend vegan feta, yogurt, olive oil, water, and lemon juice with immersion blender until smooth. Season with salt and pepper.
- In a small pan, melt butter over medium heat. Add garlic and chili; sauté 2 minutes. Stir in basil and lemon juice.
- Spread feta dip on a serving plate. Place roasted squash on top.
- Drizzle with basil-chili butter, sprinkle with fresh pepper, and serve warm.
Notes
For the best Hassleback Pumpkin with Feta Dip, use boards or chopsticks to keep cuts even and intact. Variation: swap basil for dill and parsley for a fresh twist.
Nutrition (per serving, estimated):
Calories: 240
Carbohydrates: 20 g
Protein: 6 g
Fat: 16 g
Fiber: 4 g
Sugar: 6 g
Calories: 240
Carbohydrates: 20 g
Protein: 6 g
Fat: 16 g
Fiber: 4 g
Sugar: 6 g