Dinner | Vegan

Roasted butternut squash stuffed with veg

A great vegan dish for detoxing your liver and brain, protects your heart and may help reduce cognitive decline

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Roasted butternut squash stuffed with veg recipe

Serves:

Preparation:

10 Mins

Cooking:

40 Mins

High FODMAP:

Yes

Allergens:

Nuts, Sulphur dioxide

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What are the health benefits of Roasted butternut squash stuffed with veg?

A great vegan dish for detoxing your liver and brain, protects your heart and may help reduce cognitive decline. Great as a main with a salad or other side dishes.

Ingredients

Method

Ingredients

2 tbsp balsamic vinegar

1 butternut squash

150g chanterelle mushrooms halved

2 garlic cloves, finely chopped

2 tbsp olive oil

30g pine nuts

180g quinoa

1 medium/100g red onion, finely chopped

360g vegetable stock

100g baby spinach

More about these ingredients

Method

1. Preheat over to 400F/200C.

2. Cut squash in half lengthwise and scoop out seeds. Brush flesh with olive oil and sprinkle with salt.

3. Place squash cut-sized down on a baking tray. Roast for about 20-30 minutes until flesh is easily punctured with a fork.

4. Add vegetable stock and quinoa to a pan and bring to a boil, then reduce to a simmer, cover and cook until all the stock is absorbed.

5. Add mushrooms and garlic and sauté for a few minutes.

6. Add cooked quinoa and sauté for a minute or two.

7. Add the spinach and allow to wilt, stir gently to combine.

8. When the squash has finished cooking, allow to cool slightly then add the filling.

9. Enjoy.

Roasted butternut squash stuffed with veg

What are the health benefits of Roasted butternut squash stuffed with veg?

Ingredients

Method

Ingredients

Method

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