Stuffed Butternut Squash
Stuffed Butternut Recipe
This vegan recipe tastes as good as it looks.
By: Isabel Robson
Serves: 2
Preparation: 1 hour
Ingredients:
1 Butternut Squash
2 Medium potatoes
1 Garlic clove
1 Red Pepper
2 Carrots
4 Table spoons olive oil
1 tsp Chopped fresh chives
½ Lemon (juice)
¼ tsp Caraway seeds
½ Piri Piri sauce
½ Mustard seeds
1 Bay leaf
- Cut butternut into half and scoop out content.
- Chop butternut flesh removed, potatoes and carrots into cubes and put in a baking tray.
- De-seed and chop peppers into squares and add to baking tray with garlic quarters. Season with salt and pepper.
- Add caraway seeds, bay leaf, mustard seeds, piri piri sauce, lemon juice and 2 table spoons of olive oil.
- Put in pre heated oven for 40 minutes at 200 degrees.
- Drizzle olive oil over butternut shells and place in the oven in a separate tray.
- Half way through cooking add chopped mint and chives over vegetables, mix gently before putting back in the oven.
- Once baked, fill butternut shells with
vegetable mix and serve hot.
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