Vegan Stuffed Butternut Squash
Easy gluten-free stuffed butternut squash with quinoa and roasted vegetables. A wholesome vegan meal that's perfect for coeliacs and people with gluten intolerance.
Ingredients
- 1 oz BFree breadcrumbs (made from BFree Homestyle Sandwich White Sourdough Loaf)
- 1 butternut squash
- 3.5 oz cooked quinoa
- 1/2 courgette
- 1/2 aubergine
- 1 teaspoon turmeric
- 1 teaspoon cumin
- Olive oil
- Salt and black pepper, to taste
All ingredients shown in metric. Imperial measurements shown on right for reference.
Preparation
15
minutes
Cooking
55
minutes
Method
Preheat the oven to 200°C. Cut the butternut squash in half lengthways, drizzle with olive oil and bake for 30 minutes, or until almost tender.
Meanwhile, chop the courgette and aubergine. Toss with the cumin, turmeric, salt, black pepper and a drizzle of olive oil, then bake for 15 minutes until softened.
Combine the roasted courgette and aubergine with the cooked quinoa. Spoon the mixture into the roasted butternut squash halves and top with BFree breadcrumbs.
Return to the oven and bake for a further 10 minutes, or until the breadcrumbs are golden.
Serve with a fresh side salad and warm BFree Pitta Bread for a hearty and delicious vegan meal.
Nutritional & Dietary
Dairy Free
Gluten Free
Celery Free
Crustacean Free
Egg Free
Fish Free
Lupin Free
Molluscs Free
Oat Free
Peanut Free
Nut Free
Homestyle Sandwich White Sourdough Loaf
As used in this recipe
