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Vegan and Paleo Roasted Stuffed Butternut Squash

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vegetarian
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Gluten Free
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Dairy Free
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This dish is not only a feast for the eyes but also perfect for those following a low carb, paleo, and vegan diet. For more amazing vegan products like low carb bagels, visit Cru8.

Recipe Tips
Vegan and Paleo Roasted Stuffed Butternut Squash
Prep:
hrs
mins
Cook:
hrs
mins
Total:
hrs
mins

Ingredients

  • 1 butternut squash, halved
  • 1 red pepper, sliced
  • 1/2 red onion, sliced thinly
  • 135g kale, de-stalked and torn into pieces
  • 67g cherry tomatoes, halved
  • 67g Cru8 Kale Paleo Bread croutons
  • 1/2 bunch of basil
  • 2 tablespoons pine nuts or pumpkin seeds
  • 2 tablespoons coconut oil
  • 1/2 teaspoon Himalayan pink salt or sea salt
  • A couple twists of cracked pepper
  • 1 tablespoon olive oil

Instructions

  1. Slice butternut squash in half, place on a baking tray, rub with a tablespoon of coconut oil and sprinkle with a pinch of salt.
  2. On a separate baking tray, place sliced red peppers, red onions, cherry tomatoes, and kale.
  3. Use the remaining oil to coat all the veg.
  4. Massage the kale well, sprinkle with remaining salt and cracked pepper.
  5. Roast the veg for 15 minutes or until browned.
  6. Roast the butternut squash until you’re able to pierce the thickest part easily with a knife. Once tender, remove from the oven.
  7. Tear in most of the basil and mix through the vegetables.
  8. Add the croutons.
  9. Fill the butternut squash halves. Add a splash of olive oil.
  10. Sprinkle with pine nuts/pumpkin seeds and top with remaining basil
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