Stuffed Butternut

    2 hours

    This vegan recipe tastes as good as it looks. Using fresh ingredients, full of vitamins and minerals.


    Northamptonshire, England, UK
    8 people made this

    Serves: 2 

    • 1 Butternut Squash
    • 2 Medium potatoes
    • 2 Carrots
    • 1 Sweet Red pepper
    • 4 Table spoons Olive oil
    • 1 tsp Chopped fresh chives
    • 1 tsp Chopped fresh mint
    • 1/2 Lemon (juice)
    • 1/4 tsp Caraway seeds
    • 1/2 tsp Peri Peri sauce
    • 1/2 Mustard seeds
    • 1 Bay leave

    Prep:1hr  ›  Cook:1hr  ›  Ready in:2hr 

    1. Cut butternut into half and scoop out content.
    2. Chop butternut flesh removed, potatoes and carrots into cubes and put in baking tray.
    3. De-seed and chop peppers into squares and add to baking tray with garlic quarters. Season with salt and pepper.
    4. Add caraway seeds, bay leaf, mustard seeds, piri piri sauce, lemon juice and 2 table spoons of olive oil.
    5. Put in pre heated oven for 40 minutes at 200 degrees.
    6. Drizzle olive oil over butternut shells and place in the oven in a separate tray.
    7. Half way through cooking add chopped mint and chives over vegetables, mix gently before putting back in the oven.
    8. Once baked, fill butternut shells with vegetable mix and serve hot.

    See it on my blog

    Check out recipe on simple vegetarian recipes

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    Reviews in English (2)


    Really tasty! I used sweet potato instead of normal potato and it worked really well. One i will be cooking again soon!  -  22 Oct 2010


    Great flavour and excellent nutrional value  -  18 Feb 2010