roasted butternut w lentil stuffing  when we saw th display image  e1814009
roasted butternut w lentil stuffing when we saw th display image e1814009

ROASTED BUTTERNUT W/ LENTIL STUFFING ?? When we saw this amazing festive vegan recipe by @sibels.recipe our jaws dropped! Such a creative concept ? RECIPE BELOW ??

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? Ingredients:⠀⁠
*cooking twine*
▪1 large butternut squash
▪1 tablespoon olive oil, to brush
▪2 tbsp olive oil
▪1 celery stick, finely chopped
▪1 brown onion, finely chopped
▪4 cloves garlic, crushed -200g canned green lentils, drained ▪70g quinoa, uncooked
▪200ml veg stock -1 tsp dried sage
▪1 tsp sweet smoked paprika
▪1 tsp fresh thyme
▪1 tsp garlic powder
▪1 tsp salt, to taste
▪black pepper
▪30g dried cranberries
▪30g pecans, chopped
▪200g spinach, chopped .
?‍? METHOD -Preheat oven to 180C. Cut butternut squash in half lengthwise. Scoop out the seeds. Put the squash on baking tray, brush with oil & season with salt. Bake for 1hr until it’s tender.
-Once baked, remove the squash from the oven and let it cool. Once cooled, scoop out the flesh in the center of both squash halves, leaving a 1-inch border all around.
-For the stuffing, add oil to large pot & saute onions & celery for 10 mins on a medium heat. Add garlic & cook for 2 more mins. Add the quinoa, lentils, veg stock and all of the seasoning, put the lid on & let it simmer for 20-25 mins until the quinoa has absorbed the broth. Stir in chopped spinach, cranberries & pecans and let it cook for 5 more mins, until the spinach has wilted. Let this mixture cool down before stuffing the squash.
-Fill each squash with as much of the stuffing as possible. Pick up one squash half and flip it on top of the other. Use some cooking twine to tie up the stuffed squash in 4-5 places so that the halves hold together. Brush the top of squash with some oil and bake for 25 mins.
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