Easy Vegan Stuffed Butternut Recipe

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

Ingredients: 

• 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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