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Easy Vegan Stuffed Butternut Recipe

Easy Vegan Stuffed Butternut Recipe

An easy vegan and low carb recipe for Roasted Butternut with a vegetable medley filling.

An easy vegan and low carb recipe for Roasted Butternut with a vegetable medley filling


  • 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

How to:

  1. 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.
  2. 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.
  3. 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.
  4. In a saucepan, heat the coconut oil and saute the onion, celery, garlic and ginger for a few minutes until soft.
  5. Add the diced sun-dried tomatoes and mix through.
  6. Remove from heat and add the roasted sweet carrots as well as the spinach. Give it a good mix.
  7. Fill the hollow part of the roasted butternuts with the vegetables and top with roasted almond flakes. Season and serve.

Source: Easy Vegan Stuffed Butternut Recipe

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