Vegan roasted butternut squash

The cold winter chills have definitely arrived and to help stay warm and nourished try this plant-based vegan roasted butternut squash recipe. Delicious!!

Brought to you by Cru8

Enjoy this warming and tasty vegan roasted butternut squash recipe by Cru8!

The cold winter chills have definitely arrived and to help stay warm and nourished, multi-award-winning British brand Cru8 has created a delicious, plant-based vegan roasted butternut squash recipe, stuffed with yummy ingredients. Delicious!!

Ingredients

  • 1 butternut squash, halved
  • 1 red pepper, sliced
  • 1/2 red onion, sliced thinly
  • 135 g kale, de-stalked and torn into pieces
  • 67 g cherry tomatoes, halved
  • 67 g Cru8 Kale Paleo Bread croutons
  • 1/2 bunch of basil
  • 2 tbsp pine nuts or pumpkin seeds
  • 2 tbsp coconut oil
  • 1/2 tsp Himalayan pink salt or sea salt
  • a couple of twists of cracked pepper
  • 1 tbsp olive oil

Instructions

1
Slice butternut squash in half, place on a baking tray, rub with a tablespoon of coconut oil and sprinkle with a pinch of salt.
2
On a separate baking tray, place sliced red peppers, red onions, cherry tomatoes, and kale.
3
Use the remaining oil to coat all the veg.
4
Massage the kale well, sprinkle with remaining salt and cracked paper.
5
Roast the veg for 15 minutes or until browned.
6
Next, roast the butternut squash until you’re able to pierce the thickest part easily with a knife. Once tender, remove from the oven.
7
Tear in most of the basil and mix through the vegetables.
8
Add the croutons.
9
Fill the butternut squash halves. Add a splash of olive oil.
10
Sprinkle with pine nuts/pumpkin seeds and top with remaining basil.

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