Roasted Stuffed Butternut Squash

Roasted Stuffed Butternut Squash Recipe

By Loving It Vegan

🔪Prep Time: 10 mins

👩‍🍳Cook Time: 70 mins

Ingredients

2 Large Butternut Squash

2 Tbsp Olive Oil

1/2 tsp Oregano

1/4 tsp Dried Basil

1/4 tsp Dried Rosemary

Sprinkle Sea Salt

Sprinkle Black Pepper

1 cup (170g) Quinoa (uncooked)

2 Spring Onions (Chopped)

12 Green Olives (Sliced)

3 Bell Peppers (Orange, Yellow and Red)

1/4 cup Chopped Chives

12 Cherry Tomatoes (Sliced)

1 Tbsp Lemon Juice

2 Tbsp Soy Sauce (or Tamari if gluten-free)

2 Tbsp Maple Syrup

1 Tbsp Olive Oil

1/2 tsp Crushed Garlic

3.5oz (100g) Grated Vegan Cheese

Instructions

1Slice the butternuts in half, remove the pips and scrape with a fork. Brush with olive oil and sprinkle with oregano, dried basil and rosemary, sea salt and black pepper.

2Bake in the oven at 460°F (240°C) for around 60 minutes until soft and cooked.

3While the butternut is baking, cook your 1 cup of quinoa according to package directions or as per your preferred method. 1 cup of uncooked quinoa = approximately 3 cups cooked quinoa. Use it all in the salad.

4Chop up your red, yellow and orange bell peppers and place onto a parchment lined baking sheet. Add in to the oven with the butternut and allow to roast for 10 minutes.

5When the quinoa is cooked, transfer it to a mixing bowl and add the roasted bell peppers, chopped spring onions, sliced olives, sliced cherry tomatoes and chopped chives. Add the lemon juice and mix in.

6Mix the sauce ingredients in a bowl and pour over the quinoa salad and mix in.

7When the butternut is soft and cooked, remove from the oven, stuff with the quinoa salad, and top with grated cheese. Return to the oven to bake for a final 10 mins.

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