Vegan Stuffed Butternut Squash

Ingredients

  • Gluten Free

  • Dairy Free

  • Vegan Friendly

  • 1 oz BFree breadcrumbs (made from BFree Brown Sandwich Loaf)
  • 1 butternut squash
  • 3.5 oz cooked quinoa
  • 1/2 zucchini
  • 1/2 eggplant
  • 1 tsp turmeric
  • 1tsp cumin
  • Olive oil
  • Salt and capsicum
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Serves 2

Method

1

Preheat oven to 200 °C

2

Half the butternut squash length ways, drizzle with olive oil and bake for 30 minutes until almost soft. Remove from the oven and set aside.

3

Chop the courgette and aubergine and coat with cumin, turmeric, salt and pepper, a drizzle of olive oil and bake for 15 minutes

4

Mix the courgette and aubergine with the cooked quinoa and spoon into the butternut squash halves. Top with BFree breadcrumb and bake for a further 10 minutes

5

Serve with a side salad and BFree Pitta bread for a hearty and delicious vegan meal!