A delicious plant based dinner idea, Easy Vegan Stuffed Butternut! Stuffing veggies is my new favourite thing. The ever versatile butternut is the perfect vessel for an array of veggies in this recipe.
Best of all, this recipe is completely vegan and plant based. Yes please!
I remember way back when how excited I was about grocery shopping with my mom. During my time as a teen, the monthly trip to the mega Pick n Pay in our town was one I never missed. It usually turned out to be a bonding mission, having a quick bite to eat at the Wimpy, before we started with the shopping. The best time.
The only difference now that I’m all grown up is, shopping is done with a basket rather than with two trolleys like we use to 15 years ago. And shit is expensive. If you get to buy butternut in bulk, I have loads of ideas with this versatile veggie.
How do you stuff a butternut?
Firstly, grab a sharp knife and carefully cut the butternut length wise. Secondly scoop out the butternut seeds and remove the slimy-ish flesh around it with a spoon. (Or, you can roast them first and then scoop out the seed flesh.) The butternuts are ready to roast until soft. After that you can scoop out more of the cooked pumpkin to make your “boat” bigger.
Simply fill it with your favourite combination of veg. Make these mouthwatering Pumpkin Doughnut Bites if you have some butternut leftover!
How to make Easy Vegan Stuffed Butternut
So this recipe of Easy Vegan Stuffed Butternut, is exactly that. SO EASY!
First I roasted the halved butternuts in a hot oven. Next I scooped out the flesh and filled it with a fried and roasted vegetable medley of sorts. Leftover roast veg works great! Sweet roasted carrots, onion, celery, spinach and sun dried tomatoes seasoned with garlic and ginger, get stuffed in the butternut. Finally it gets topped with roasted flaked almonds.
This recipe is so filling and delicious, best of all totally vegan AND low carb.
More delicious and easy Butternut recipes to try:
Butternut and Turmeric Glow Soup
Warm Butternut, Chickpea and Spinach Salad
Butternut, Beetroot and Feta Salad with Nuts
Roasted Butternut and Cauliflower Tagliatelle with Herbed Creme Fraiche
Roasted Butternut and Spinach Brown Rice Salad
Pumpkin and Date Tart with Burnt Butter and Sage
| Prep Time | 20 min |
| Cook Time | 1 hour |
| Servings | servings |
- 2 medium butternuts halved
- 30 ml olive oil
- salt and pepper to season
- foil to cover butternut
- 4 medium carrots peeled and chopped
- 1 teaspoon coconut oil
- 2 teaspoons maple syrup
- foil to wrap carrots
- 2 tablespoons coconut oil
- 1 teaspoon crushed garlic
- 1 teaspoon crushed ginger
- 2 onions finely chopped
- 2 stalks celery diced
- 1 cup sun dried tomatoes diced
- 1 cup baby spinach
- 1 cup almond flakes toasted
- salt and black pepper to season
Ingredients
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- First off, crank the oven up to 240 degrees Celsius and prepare the butternut by slicing them in half, add a drizzle of olive oil and seasoning. Wrap each half in foil and place in an oven safe dish.
- Then, place the chopped carrots in foil and add coconut oil and maple syrup. Wrap and place next to butternut in an oven safe dish.
- Roast the veggies in the hot oven for 40 - 45 minutes. The butternut should be soft after roasting time and you can now scoop out the amount of flesh you would like to remove to fill with veggies.
- In a saucepan, heat the coconut oil and saute the onion, celery, garlic and ginger for a few minutes until soft.
- Add the diced sun dried tomatoes and mix through.
- Remove from heat and add the roasted sweet carrots as well as the spinach. Give it a good mix.
- Fill the hollow part of the roasted butternuts with the vegetables and top with roasted almond flakes. Season and serve.
Most Excellent !!! {:-D}
Thank you!