Stuffed Butternut Squash
This delicious autumn recipe makes use of the abundance of butternut squash. It’s quick to make and is packed with plant-based goodness. The perfect
Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at chantalorganics.co.nz.
Cooking tools:
- Oven
- Baking sheet
- Mixing bowl
- Saucepan
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Colander
- Spoon
- Parchment paper
- Can opener
Ingredients
- 2 butternut squash, halved lengthwise with seeds removed
- 1/2 cup brown rice or quinoa
- 200g (½ a can) Chantal Organics Lentils, rinsed and drained
- 2 tbsp Chantal Organics Tomato Paste
- A handful of spinach leaves , roughly chopped
- A handful of fresh parsley, roughly chopped
- 1 block feta, cubed (use your favourite dairy free cheese for a vegan option)
- ½ cup pumpkin seeds
- Drizzle of Chantal Organics Extra Virgin Olive Oil
- Salt
- pepper
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