Stuffed Butternut Squash

Category, DifficultyBeginner

Yields4 Servings
Prep Time15 minsCook Time40 minsTotal Time55 mins

Butternut squash
 2 small-medium butternut squash
 1 tbsp olive oil
 1 tsp maple syrup
 ½ tsp hot paprika
 ½ tsp garlic seasoning
 ½ tsp vegetable stock powder
 salt and pepper to taste
Filling
 ½ cup buckwheat
 1 cup water
 1 onion
 1 carrot
 ½ Pepper
 ½ head of a small broccoli
 1 tsp vegetable stock powder
 1 tsp garlic seasoning
 1 tsp hot paprika
 salt and pepper to taste
 ½ pack of Vivera Plant Bacon Pieces
 handful of vegan cheese
 fresh parsley
Tahini dressing
 ¼ cup lemon juice
 ¼ cup tahini
 1 tsp sweet mustard
 1 tsp maple syrup
 salt and pepper to taste

1

Pour 1/2 cup of rinsed buckwheat into the Instant pot, add 1 cup of water, a little bit of salt and vegetable stock powder. Set the instant pot to pressure-cook and cook for 12 minutes. Wait for about 20 minutes before opening the Instant Pot. You will have deliciously fluffy buckwheat.

2

Heat the oven to 180°C. Take two small butternut squash and rinse them well. Cut them in half and scoop out the seeds. Rub with 1 tbsp of olive oil and 2 tsp of maple syrup, season with salt, pepper, garlic seasoning, vegetable stock powder and hot paprika. Place on a baking sheet facing down and bake for about 15 minutes before turning and bake again for 25 minutes or until soft.

3

In a pan heat 1 tbsp of oil, add diced onion, 1 diced carrot, 1/2 diced pepper and sauté until soft. Add half of the cooked buckwheat (this is where I realised I only needed half of what I cooked, it's fine you can definitely use the leftovers for something else), 1/2 head of broccoli in small florets, 1/2 pack of Vivera Plant Bacon Pieces, salt, pepper, garlic seasoning and vegetable stock powder. Cook until piping hot.

4

Take the butternut squash out of the oven, scoop out most of the butternut squash flesh and add to the pan. Mix well and add a handful of vegan cheese and the broccoli florets.

5

Scoop the filling into the butternut squash, sprinkle some vegan cheese and chopped fresh parsley and bake until the cheese has melted.

6

For the lemon dressing, put 1/4 cup of lemon juice in a jar, add 1/4 cup of tahini, 1 tbsp of maple syrup, 1 tsp of sweet mustard, salt, pepper, garlic seasoning and give it a quick shake until everything was is well combined.

Ingredients

Butternut squash
 2 small-medium butternut squash
 1 tbsp olive oil
 1 tsp maple syrup
 ½ tsp hot paprika
 ½ tsp garlic seasoning
 ½ tsp vegetable stock powder
 salt and pepper to taste
Filling
 ½ cup buckwheat
 1 cup water
 1 onion
 1 carrot
 ½ Pepper
 ½ head of a small broccoli
 1 tsp vegetable stock powder
 1 tsp garlic seasoning
 1 tsp hot paprika
 salt and pepper to taste
 ½ pack of Vivera Plant Bacon Pieces
 handful of vegan cheese
 fresh parsley
Tahini dressing
 ¼ cup lemon juice
 ¼ cup tahini
 1 tsp sweet mustard
 1 tsp maple syrup
 salt and pepper to taste

Directions

1

Pour 1/2 cup of rinsed buckwheat into the Instant pot, add 1 cup of water, a little bit of salt and vegetable stock powder. Set the instant pot to pressure-cook and cook for 12 minutes. Wait for about 20 minutes before opening the Instant Pot. You will have deliciously fluffy buckwheat.

2

Heat the oven to 180°C. Take two small butternut squash and rinse them well. Cut them in half and scoop out the seeds. Rub with 1 tbsp of olive oil and 2 tsp of maple syrup, season with salt, pepper, garlic seasoning, vegetable stock powder and hot paprika. Place on a baking sheet facing down and bake for about 15 minutes before turning and bake again for 25 minutes or until soft.

3

In a pan heat 1 tbsp of oil, add diced onion, 1 diced carrot, 1/2 diced pepper and sauté until soft. Add half of the cooked buckwheat (this is where I realised I only needed half of what I cooked, it's fine you can definitely use the leftovers for something else), 1/2 head of broccoli in small florets, 1/2 pack of Vivera Plant Bacon Pieces, salt, pepper, garlic seasoning and vegetable stock powder. Cook until piping hot.

4

Take the butternut squash out of the oven, scoop out most of the butternut squash flesh and add to the pan. Mix well and add a handful of vegan cheese and the broccoli florets.

5

Scoop the filling into the butternut squash, sprinkle some vegan cheese and chopped fresh parsley and bake until the cheese has melted.

6

For the lemon dressing, put 1/4 cup of lemon juice in a jar, add 1/4 cup of tahini, 1 tbsp of maple syrup, 1 tsp of sweet mustard, salt, pepper, garlic seasoning and give it a quick shake until everything was is well combined.

Stuffed Butternut Squash

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