hasselback butternut pumpkin

Hasselback Roast Butternut Pumpkin ​


1 medium size butternut pumpkin cut in quarters and peeled
2 teaspoons of sweet paprika
2 teaspoons turmeric
1/4 cup of nutritional yeast
1 teaspoon of cayenne pepper
salt and pepper to season
2 tablespoons of melted coconut oil
1/4 cup of finely chopped parsley
1/4 cup of chopped pistachios
1 tablespoon melted vegan butter


  1. Start by preheating the oven to 180 degrees
    2. Then place the cut pumpkins on a lined baking tray with parchment paper
    3. Cut small lines into the back and Brush on the coconut oil
    4. Sprinkle over all the dry spices and nutritional yeast
    5. Bake for 30 to 40 mins or until golden
    6. Remove from oven and brush with melted butter, top with fresh parsley and pistachios

Serve and enjoy


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