Hassleback Pumpkin with Feta Dip & Basil Butter
The video of our Hassleback Pumpkin on Vegan Feta Cream was our first video to reach over a million views on Instagram in no time, which was incredibly exciting for all of us last year. Naturally, we received a ton of photos from you with messages saying that you tried the recipe and loved it. That’s why we wanted to document it here on the blog, as this pumpkin dish is a game changer and essential in your fall kitchen.
This meal is perfect for a romantic dinner for two, but it’s also ideal for a large group of people, as you can easily roast several pumpkins in the oven at once. Plus, the preparation of this dish is really easy-peasy. The only step that takes a bit longer is cutting the pumpkin. Make sure to use a sharp (bread) knife for this. However, once the pumpkin is in the oven, the vegan feta cream and chili-basil butter can be prepared quickly.
If you’re not a big fan of butternut squash, feel free to use whichever type of pumpkin you like best. You may need to adjust the baking time accordingly.
If you need more pumpkin recipe inspiration, how about Pumpkin Soup, Cottage Pie with Pumpkin oder Pumpkin Mac and Cheese? Or if you’re in the mood for something sweet, there is Pumpkin Brownies oder Pumpkin Cheescake.
Hassleback Pumpkin with Feta Dip & Basil Butter
Ingredients
For the pumpkin:
- 1 butternut squash
- olive oil
- coarse salt
For the feta dip:
- 200 g (7 oz) vegan feta
- 150 g (0.66 cups) vegan unsweetened yogurt
- 1 tbsp olive oil
- approx. 30 ml (2 tbsp) water
- lemon juice
- salt
- pepper
For the basil butter:
- 30 g (1 oz) vegan butter
- 2 cloves of garlic
- 0.5 fresh chili pepper
- 15 g (0.5 oz) basil
- 0.5 lemon (juice)
In addition:
- freshly ground pepper
Instructions
Preheat the oven to 180°C / 355 °F (top/bottom heat). Halve and peel the pumpkin. Place the halves between two cutting boards and score them in a fan shape. The boards will prevent the pumpkin from being cut through completely. Place both halves on a baking tray lined with baking paper, brush with oil and sprinkle with salt. Then bake at 180°C / 355°F (top/bottom heat) for approximately 60 minutes, until the pumpkin is soft.
In the meantime, place the feta, yogurt, olive oil, water, and lemon juice in a tall container and blend with an immersion blender until smooth. Season with salt and pepper to taste.
In a small pan, melt the butter over medium heat, add the chopped garlic and chili, and sauté for about 2 minutes. Add basil and season with lemon juice.
Spread the feta cream on a plate, place one pumpkin half on top, drizzle with chili butter, top with freshly ground pepper, and serve.
