Hasselback squash with cream cheese is the perfect side dish for Christmas. We'll just throw in another delicious vegetarian Christmas side dish! After the purple carrot of yesterday, it is now time for pumpkin. Pumpkin is my absolute favorite vegetable in the winter and I eat it several times a week. You can incorporate pumpkin into everything from rice, to pasta and salads. But pumpkin on its own is also a treat! Its beautiful appearance makes it great to use as a showstopper on the table. This hasselback pumpkin with cream cheese, honey and thyme is incredibly easy to make. So you don't have to spend hours to impress your guests. Easy right?
Hasselback squash with cream cheese
40 minutes
Vegetarian Christmas recipes
Are you going for a completely vegetarian Christmas menu? Then I have more tips for you. As an appetizer I recommend this crostini with edamame, harissa and whipped feta cheese to and as a main course you can go for the risotto with roasted pumpkin sauce and burrata. Do you still have room for dessert? Then I would go for this passion fruit tiramisu.
What you need:
1 bottle pumps
100 gr herb cream cheese
3 sprigs of thyme
2 tbsp. honey
olive oil
salt and pepper
4-6 people
What to do:
1
Preheat the oven to 200 degrees and line a baking sheet with baking paper.
2
Halve the bottle pumpkin and scoop out the seeds and strings. Place the pumpkin face down on a cutting board and slice the pumpkin at the top from bottom to top. Do not cut it all the way through.
3
Drizzle the squash liberally with olive oil, pepper and salt and massage it well (also on the underside).
4
Spread the tops of the squash halves with the Boursin and top with some fresh thyme. Slide into the oven for 20-25 minutes until the squash begins to turn golden brown and is soft.
5
Drizzle the honey over the pumpkin halves and garnish with additional thyme and a pinch of salt and pepper.
6
Enjoy and don't forget to share your dish in your Instastory with the tag @easyculi!
