Hasselback Butternut Squash Bowl

This easy, delicious butternut squash bowl serves up, the perfect Mid-August – Autumn seasonal recipe. It’s a super flavorful dish and its shape is so beautiful. This bowl satisfies premium taste buds. Plus pumpkin seeds, pine nuts, tahini, quinoa and deli tuna take these bites to another level.

HASSELBACK TECHNIQUE

Hasselback is a cooking technique where a vegetable is cut into thin slices without breaking the bottom. Thus vegetable is cooked to nice and tender.

I’m taking this technique from the last recipe trend of Hasselback cut potatoes. I couldn’t resist trying this Hasselback to create this amazing texture in my butternut squash pumpkin and here are my tips on how to make it right:

1. Peel butternut squash until all skin including white flash is removed
2. Remove seeds with a scooper.
3. Cut vegetable in half lengthwise
4. Place chopsticks on the sides of halved squash, and fix chopsticks with rubber bands. 
5. Using a very sharp knife cut through the butternut squash into very thin slices and cut until the knife reaches chopsticks.

TIP: I’m using chopsticks to prevent breaking and cutting through the bottom of the squash.

ROASTING BUTTERNUT PUMPKIN

This recipe consists of many different parts, the butternut squash, cooking quinoa, preparing sauce, roasting nuts and assembling the whole dish with protein, salad, nuts & seeds.

Drizzle two hasselback butternut squash halves with olive oil generously. Then season evenly with salt and black pepper.

Preheat oven to 160 C and roast butternut squash in the oven for about 25-30 minutes, until well done. Then remove from oven and serve immediately.

ASSEMBLING AND SERVING

To create this delicious butternut squash bowl I picked everything fresh and healthy. The best part about this recipe is that you can take any kind of your favorite protein, grain, seeds, nuts, greens or even fruits. On top of that lemon tahini dressing will complete all flavors and bits.

This is what you will need to make this Hasselback butternut squash bowl:

• rocket leaves salad
• tuna chunks
• quinoa
• sesame seeds
• pumpkin seeds
• pine nuts
• lemon tahini dressing

I’m starting to assemble a dish with rocket leaves salad at the bottom of the plate. Then I’m adding quinoa, tuna (recommend John West), blueberries, nuts and seeds, and finishing the whole with lemon tahini dressing.

THE SAUCE

Now it’s time to make the drizzle sauce, which is so amazing! It’s packed with fresh garlic, spice and lemon and of course, it tastes incredible! This is one of the most used Middle Eastern sauces.

HERE ARE THE INGREDIENTS YOU NEED:

• tahini
• fresh garlic
• black pepper
• salt
• lemon juice
• water
• yoghurt

In a medium bowl spoon tahini and mix with lemon and water. Using a whisk, stir continuously until the tahini consistency is just right, not too thick, not too watery. If you add more water than desired, then you can add one more tahini spoon. Add garlic, salt and black pepper.

Once you remove the butternut squash from the oven, drizzle over this sauce just before serving.

If you loved this Hasselback Butternust Squash Bowl recipe so much, you have to try this Tuna Onigiri next!

Hasselback Butternut Squash Bowl

Author: Amira Cuisine: English Courses: Main Dishes, Salads, Tuna Recipes Recipe Keys: High Protein Low Carb Pescetarian

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Prep Time 15 mins Cook Time 40 mins Rest Time 15 mins Total Time 1 hr 10 mins Servings: 2 Best Season: Fall

Ingredients

Servings

For Butternut Squash

• 1 butternut squash
• 1 pinch of black pepper
• 1 pinch of salt
• 3 tbsp cooking olive oil

For Assembling

• 1 butternut squash
• 1 tuna fridge pot/can (from John West)
• 1 cup cooked quinoa (prepare according to package instructions)
• 30 g rocket leaves
• ¹⁄₂ cup blueberries (optional)
• 2 tbsp pumpkin seeds (roasted)
• 1 tbsp pine nuts (roasted)
• 2 tsp sesame seeds (roaasted)
• 100 ml lemon tahini dressing

For Tahini Dressing

• 2 tbsp tahini
• 60 ml water
• ¹⁄₂ lemon juice
• 2 gloves garlic
• 1 grind of black pepper
• 1 pinch of salt
• 1 tbsp yoghurt

Instructions

Buternut Squash

1. Peel butternut squash until all skin including white flash is removed

2. Remove seeds with a scooper.

3. Cut vegetable in half lengthwise.

4. Place chopsticks on the sides of halved squash, and fix chopsticks with rubber bands. 

5. Using a very sharp knife cut through the butternut squash into very thin slices and cut until the knife reaches chopsticks.

6. Drizzle two hasselback butternut squash halves with olive oil generously.

7. Then season evenly with salt and black pepper.

8. Preheat oven to 160 C and roast butternut squash in the oven for about 25-30 minutes, until well done. Then remove from oven and serve immediately.

Tahini Dressing

1. I’m starting to assemble a dish with rocket leaves salad at the bottom of the plate. Then I’m adding quinoa, tuna (recommend John West), blueberries, nuts and seeds, and finishing the whole with lemon tahini dressing.

Assemble

1. In a medium bowl spoon tahini and mix with lemon and water. If you add more water than desired, then you can add one more tahini spoon.

2.  Using a whisk, stir continuously until the tahini consistency is just right, not too thick, not too watery. 

3. Add garlic, salt and black pepper. Mix everything well.

4. Once you remove the butternut squash from the oven, drizzle over this sauce just before serving.