Smashed Butternut Pancakes with Rosemary

Ingredients

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• Butternut Squash Butternut Squash 3/4 3/4
• Olive Oil Olive Oil 2 tbsp 2 tbsp
• Sea Salt Sea Salt 1/4 tsp 1/4 tsp
• Vegan Mayonnaise Vegan Mayonnaise 80g 1/3 cup
• Dijon Mustard Dijon Mustard 1 tsp 1 tsp
• Lemon Juice Lemon Juice 1 tbsp 1 tbsp
• Garlic Garlic 2 cloves 2 cloves
• Rosemary Rosemary 1 tbsp 1 tbsp
• Pumpkin Seeds Pumpkin Seeds 2 tbsp 2 tbsp

Instructions

1. 1.Preheat oven to 200°C.
2. 2.Slice butternut into 1cm discs.
3. 3.Place butternut on a lined baking sheet, drizzle with olive oil and sprinkle with salt.
4. 4.Transfer to the oven and roast for 15min, flip and roast for an additional 15min, or until tender.
5. 5.Drizzle pumpkin seeds with 1/2 tsp olive oil and add to roasting pan for the last 10min to roast.
6. 6.Meanwhile, combine mayo, mustard, vinegar, garlic and minced rosemary in a blender and set aside.
7. 7.After 30min, remove butternut and pumpkin seeds from the oven and, using the smooth side of a mug, gently mash the potatoes until slightly flattened.
8. 8.Drizzle with aioli, sprinkle over pumpkin seeds, garnish with rosemary and serve immediately.

Nutritional Information

• Calories:
  385
• Fat:
  24g
• Sodium:
  342mg
• Carbs:
  34g
• Sugar:
  6g
• Protein:
  13g