Stuffed Butternut Squash
November 25, 2019
Preheat your oven to 180 °C.
Slice the butternut squash in half lengthways. Using a spoon scoop out and throw away the seeds. Place on a lined baking tray. Add the peppers around it. Drizzle with olive oil and season with salt and pepper.
Bake for 40 minutes, removing the peppers after 20 minutes.
Sauté the mushrooms with coconut oil and garlic. Add the spinach, season with salt and pepper and sauté until wilted.
When the butternut squash is ready use a spoon to scoop out the middle part. Place in a bowl and add the cinnamon, maple syrup and paprika. Season to taste.
Fill the one half of the butternut squash with the peppers, the spinach and mushrooms and the butternut squash puree. Sprinkle with Violife Grated Original.
Place other half of butternut squash on top. Secure with string and sprinkle with some more Violife Grated Original. Bake for another 20 minutes.
PREP TIME: 15 mins
COOK TIME: 60 mins
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