Easy Vegan Stuffed Butternut
An easy vegan and low carb meal featuring roasted butternut with a vegetable medley filling.
Easy Vegan Stuffed Butternut An easy vegan and low carb meal featuring roasted butternut with a vegetable medley filling. |
| Servings | Prep Time |
| 4servings | 20min |
| Cook Time |
| 1hour |
|
|
Ingredients
- 2medium butternutshalved
- 30ml olive oil
- salt and pepperto season
- foilto cover butternut
- 4medium carrotspeeled and chopped
- 1teaspoon coconut oil
- 2teaspoons maple syrup
- foilto wrap carrots
- 2tablespoons coconut oil
- 1teaspoon crushed garlic
- 1teaspoon crushed ginger
- 2 onionsfinely chopped
- 2stalks celerydiced
- 1cup sun dried tomatoesdiced
- 1cup baby spinach
- 1cup almond flakestoasted
- salt and black pepperto season
Instructions
- 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.