Stuffed Butternut (Ve, V)

by | May 22, 2020 | From the Kitchen, Vegan, Vegetarian


Serve: 1

  • ½ butternut
  • ½ onion
  • 1 baby marrow
  • 1 patty pan
  • 2 baby carrots
  • 2 white mushrooms
  • ½ tin Cannellini beans or red kidney beans
  • 1cup coconut cream or normal cream
  • Salt and pepper to taste
  • ½ teaspoon fresh rosemary, chopped
  • ½ teaspoon fresh basil, chopped


  • Preheat the oven to 180°C.
  • Place the half butternut in a medium-sized shallow oven pan with a little bit of water inside.
  • Dash some salt and pepper over the butternut, cover with foil and place it in the oven.
  • Bake for 20-25 minutes.
  • Prepare your vegetables, fry them in some olive oil until cooked, add the beans and coconut cream or cream.
  • When the butternut is soft, remove from the oven and pour out excess water if any.
  • Ladle the vegetable mixture into the butternut and place back in the oven before serving to heat through.

Hint:    If you want to you can add cheese on top of your butternut before you place it back in the oven and use normal cream instead of coconut cream.

Vegan Stuffed Butternut Ingredients
Vegan Stuffed Butternut
Vegan Stuffed Butternut

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