@vegangirlboss
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@vegangirlboss brunch recipe 👇🏼 ✨ hasselback butternut squash w/ tofu & bean ricotta (vegan & high protein) recipe: 1 butternut squash 3 tbsp @naturalebio_ olive oil 1 tbsp garlic powder 1 tbsp paprika thyme, salt & pepper pecans for serving tofu & bean ricotta: 450g block of @tofoo firm tofu 200g @boldbeanco white beans 6-8 tbsp water 1 tbsp olive oil zest of 1 medium lemon juice of 1/2 lemon 1. halve the butternut squash, then peel it and scoop out the seeds. give it a quick 10-12 minute pre-bake at 180C so it softens a little 2. lay a wooden spoon or chopstick along each side and cut thin hasselback slices, stopping before you go all the way through 3. mix olive oil with your spices, brush it all over, then roast at 200C for 50-60 minutes until tender 4. blitz the tofu ricotta for 2-3 minutes until it's silky smooth. if it's still grainy, add water or oil a tablespoon at a time, and season generously. 5. swirl the ricotta across a plate, set the roasted squash on top, then finish with pecans and a drizzle of olive oil. enjoy! blender: @vitamixuk #brunch #veganrecipes #healthyrecipes #vegan
