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