Crispy, Buttery Hasselback Pumpkin (Vegan)

Ingredients for the pumpkin

• 1 butternut pumpkin, halved lengthwise, seeds removed
• 1 bulb garlic, halved cross section
• 1 sprig oregano, leaves only
• 1 tbsp plant-based Nuttelex
• salt & pepper

Ingredients for Dressing

• 1 tbsp plant-based Nuttelex
• 1 tbsp fresh oregano leaves
• pinch of salt
• flaked almonds (for serving, optional)

1. Preheat the oven to 190°C, line a baking tray with baking paper
2. Peel halved pumpkin. With a small sharp knife, carefully make incisions across each pumpkin halve, about half the way through, being careful not to completely cut, this creates a wafer like effect and makes each ‘slice’ crunchy at the crust. Take the time to practice so you get fine, even slices
3. Slice the garlic bulb in half and place on the lined baking tray, then place the prepared pumpkin halves, sliced side up. Dot each pumpkin half with a little Nuttelex between the slices and season with salt and pepper
4. Bake for about 40-50 minutes depending on the size of the pumpkin
5. Remove from oven, leave on the baking tray or transfer to serving platter and pour over the herb dressing